1. Do I have to cook the beets first?

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.

2. What’s the best way to cook the beets?

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.

3. Can I use pre-cooked or canned beets?

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.

4. What's the difference between Lacinato kale and curly kale?

Lacinato kale are more tender and milder in flavor than curly kale, making it a great option for raw salads.

Beets and Kale Salad

Name: Beets and Kale Salad
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4
Cuisine: Palestinian/American
Ingredients: 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; 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)

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
1/4-1/2 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)

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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.