This vibrant and nutritious kale and beet salad with apples is a delicious combination of earthy beets, crisp apple slices, and hearty kale, tossed in a simple maple and cider vinaigrette.
6cups kalestems and ribs removed, chopped into bite- size pieces
1applecored & sliced
¼cupwalnutschopped
Dressing
3 tablespoonolive oil (divided)extra virgin
2tbsp apple cider vinegar
2tablespoonmaple syrup
¼ teaspoonkosher salt or sea salt
Instructions
Preheat oven to 400°
With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender.
In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
When beets are cool, slice the quarters into thinner wedges.
Make the dressing, by whisking lemon juice, 2 tablespoons of the olive oil, vinegar, parsley, and salt together in a bowl.
Put the kale into a large bowl and pour 1 tablespoon of the olive oil over it.
Use clean hands to massage the oil into the kale for about two minutes, until the leaves are slightly softened.
Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
Serve immediately, or refrigerate and serve chilled
Notes
Beets: I always prefer using fresh beets for this kale beet salad. However, I have used pre-cooked beets, canned beets, and even a combination of canned and pickled beets. If your beets came with the leafy tops attached, you can even add those to the salad. Or cook them: sautéed beet greens make a delicious side dish.
Kale: Use any variety of fresh kale. You will need to separate the kale leaves from the ribs and stems and chop them into bite-sized pieces.
Apple: Any variety of apple is great, but one on the tart side is a perfect balance for the earthy flavor of sweet beets in this tasty salad. If you slice the apple ahead of time, toss the slices in some fresh lemon juice to prevent browning.
Walnuts: As mentioned, pecans work and any other nut will add a nice crunch, too. Other add-ins could include pumpkin seeds, or sunflower seeds, red onion, feta cheese or creamy goat cheese.
Kale Massage: The secret to using raw kale in a salad is massaging the leaves. Rubbing the kale leaves with olive oil will make it more tender and less bitter. Just don't over do it. We still want the kale to retain its crisp texture. If you are using baby kale, which is thinner and more tender, you won't need to massage it.
Storage: Store leftover kale and beet salad in the fridge in an airtight container for up to three days.