This beets and kale salad combines sweet roasted beets that pair beautifully with Lacinato (Dinosaur) kale then tossed in a tangy-sweet balsamic vinaigrette and topped with feta cheese and crunchy toasted almonds.
This salad strikes the perfect balance between rustic simplicity and elegant flavor. It’s a delicious way to enjoy nutrient-rich greens and root vegetables any time of the year.
Beets have always been one of my favorite root vegetables. I grew up eating them in a simple salad made with just beets and sliced red onions, tossed with a traditional Palestinian dressing of extra virgin olive oil, fresh lemon juice, and salt. My mom made this often during Christmas time, which is beet season in Palestine. Today, beets are available year-round, but they still carry that special seasonal memory for me.
Golden beets, on the other hand, were a discovery I made only a few years ago—and once I tried them, I was completely hooked. They have a slightly different flavor than red beets, with a subtle sweetness that’s uniquely delicious. Combining both red and golden beets in this salad not only adds beautiful color, but also layers of flavor that make it truly special.
For another lacinato try my kale and pomegranate salad. And for more salad options try my arugula avocado salad, radish green salad, arabic salad, Halloumi salad or tahini salad. For more filling salads try vegan freekeh salad, or maftoul salad. For traditional salads try fattoush or tabbouleh.
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Why You'll Love This Recipe
- Nutrient-Packed – Loaded with fiber, antioxidants, and vitamins from beets and kale, this salad is as good for your body as it is for your taste buds.
- Flavorful and Balanced – The sweet earthiness of roasted beets, the slight bitterness of kale, and the tangy vinaigrette come together in perfect harmony.
- Bold, Balanced Flavors – The sweetness of roasted beets, the earthiness of kale, and the tang of balsamic dressing create a delicious harmony.
- Simple ingredients and quick prep make this salad a breeze to throw together.
Equipment
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Ingredients
- Lacinato Kale (also called Dinosaur, Tuscan or Black Kale): Dark green, narrow, textured leaves with a milder, slightly sweeter taste.
- Beets (Red and Golden) - Beets are naturally sweet, earthy root vegetables rich in antioxidants, fiber, and essential nutrients, making them a flavorful and nourishing addition to any dish. Golden beets are milder and slightly sweeter.
- Feta Cheese - Tangy, salty, and crumbly white cheese.
- Toasted Almonds - They enhance the salad with a nutty flavor and a satisfying crunch. You can use the raw, but I highly recommend toasting them to bring out even more depth. Simply place them under the broiler for 2–3 minutes or sauté them in a skillet over medium heat for 3–4 minutes.
- Vinaigrette Dressing - Vinaigrette dressing is a simple, tangy blend of olive oil, balsamic vinegar, mustard and maple syrup. It's pairs well with kale and sweet vegetables like beets, sweet potatoes or butternut squash.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Cut off the tops and bottoms of the beets and wash them thoroughly.
Step 2 | Wrap each beet tightly in foil and place them on a baking dish. Roast at 350°F (175°C) for about 45–60 minutes, or until fork-tender.
Step 3 | Remove the tough stems from the middle of each kale leaf.
Step 4 | Roughly or finely chop the leaves, depending on your preference.
Step 5 | Drizzle with a little olive oil and massage for 1–2 minutes until tender.
Step 6 | Once beets are cool enough to handle, peel them (the skins should slip off easily) and slice them into wedges or rounds.
Step 7 | In a large bowl, combine the chopped massaged kale, sliced beets, feta cheese and toasted almonds. Pour the vinaigrette over the salad and toss well to coat everything evenly.
Variations and Substitutions
- Instead of kale use baby spinach, arugula, or a spring mix.
- Instead of beets try sweet potatoes, or butternut squash for a similar earthy sweetness.
- Swap feta with goat cheese or shaved Parmesan. Or omit for a dairy-free version.
- Instead of almonds try walnuts or pecans.
- For nut free use crispy toasted chickpeas.
- Use apple slices, pear, pomegranate seeds, or dried cherries or cranberries.
Storage and Pro Tips
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Don't pour all the salad dressing at once; start by gradually adding half and adjust to taste.
- The remaining dressing can be stored in the fridge for up to 5 days.
- Lightly toast your nuts in a dry skillet or under the broiler for a few minutes to enhance their flavor and crunch.
- Don’t skip massaging the kale! It breaks down the fibers, making it tender and more enjoyable to eat. Use few drops of olive oil for best results.
- Roast beets ahead of time and store them in the fridge. They’ll keep for up to 4–5 days and save you time when assembling the salad.
- Red beets can stain your hands, use kitchen gloves or rub your hands with lemon juice afterward to remove the color.
Frequently Asked Questions
Yes, it’s best to roast, boil, or steam the beets until tender. Raw beets can be eaten, but they’re much tougher and have a stronger earthy flavor.
I recommend roasting since it brings out the natural sweetness. Wrap whole beets in foil and roast at 400°F (200°C) for 50–60 minutes. You can also boil them for 30–40 minutes until fork-tender.
Absolutely! Pre-cooked (vacuum-packed) or canned beets are convenient and work well—just drain and slice them before adding to the salad. However, keep in mind that the flavor and texture won’t be quite the same as freshly roasted or boiled beets, which tend to be sweeter, more tender, and more vibrant in taste.
Lacinato kale are more tender and milder in flavor than curly kale, making it a great option for raw salads.
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More Delicious Salads
Print
Beets and Kale Salad
- Prep Time: 5
- Cook Time: 60
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Cuisine: Palestinian/American
- Diet: Gluten Free
Description
This Beet and Kale Salad combines sweet roasted beets that pair beautifully with Lacinto soft kale then tossed in a tangy-sweet balsamic vinaigrette and topped with feta cheese and crunchy toasted almonds.
Ingredients
Salad
- 1 bunch lacinto kale (4-5 cups)
- 3-4 medium size beets (red and golden)
- 4 ounces of toasted almonds
- 4 ounces feta cheese
- ¼-½ cup dressing
Vinaigrette Dressing
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 2 teaspoon mustard
- 2 teaspoon honey or maple syrup
- Salt and pepper (adjust to taste)
Instructions
- Cut off the tops and bottoms of the beets and wash them thoroughly.
- Wrap each beet tightly in foil and place them on a baking dish. Roast at 350°F (175°C) for about 45–60 minutes, or until fork-tender.
- Meanwhile prepare the kale: remove the tough stems from the middle of each kale leaf.
- Roughly or finely chop the leaves, depending on your preference.
- Place them in a bowl and drizzle with a few drops of olive oil and massage for 1–2 minutes until tender.
- Once beets are cool enough to handle, peel them (the skins should slip off easily) and slice them into wedges or rounds.
- In a large bowl, combine the massaged kale, sliced beets, feta cheese and toasted almonds.
- Pour the vinaigrette over the salad and toss well to coat everything evenly.
Notes
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Don't pour all the salad dressing at once; start by gradually adding half and adjust to taste.
- The remaining dressing can be stored in the fridge for up to 5 days.
- Lightly toast your nuts in a dry skillet or under the broiler for a few minutes to enhance their flavor and crunch.
- Don’t skip massaging the kale! It breaks down the fibers, making it tender and more enjoyable to eat. Use few drops of olive oil for best results.
- Roast beets ahead of time and store them in the fridge. They’ll keep for up to 4–5 days and save you time when assembling the salad.
- Red beets can stain your hands, use kitchen gloves or rub your hands with lemon juice afterward to remove the color.
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