beet kale salad

Looking for a cure for the cold weather blues? Try this zippy, fresh beet orange kale salad with pistachios, scallions and a mix of naval and blood oranges.

Beet Orange Kale Salad

For beets

beets

olive oil

salt

black pepper

For salad

navel, blood or cara cara oranges

kale

scallions (thinly sliced)

chives

pistachios

Preheat the oven to 400 degrees F.

Place each beet on an individual sheet of aluminum foil. Drizzle the beets with olive oil and season with salt and pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they are easily pierced with a knife.

When the beets are cool enough to handle, use a paper towel to rub off the skin. Dice the beets.

Cut the skin and white pith from the oranges. Slice between the membranes removing the segments while collecting the juice in a small bowl. Dice the orange segments.

Whisk the olive oil, salt and pepper into the orange juice.

In a large bowl, combine the kale, scallions, chives and pistachios. Fold in the beets and oranges. (The beets may stain some of the other ingredients in the bowl.)

Drizzle with orange vinaigrette.

I needed a salad that would hold up in the fridge for meal prep. I absolutely love it!

A deliciously sweet salad filled with golden beets, raspberries, avocado, crunchy walnuts, and nutty hemp seeds. The dressing is a light and flavorful orange vinaigrette. I find Lacinato kale and golden beets at Whole Foods in the States.

Raspberry and Golden Beet Kale Salad

golden beet

walnuts

sugar

Lacinato kale

raspberries

avocado (cubed)

cucumber

hemp seeds

white wine vinegar

large orange (juice of (about 1/2 cup juice))

orange (about 3 tablespoons zest)

honey

sea salt

shallot (minced)

Boil the beet in a saucepan covered with water for 1 hour to 1 hour and 20 minutes, until tender when pierced with a fork.

Once the beet has cooled, peel it (the skin will fall off easily once it&#x27;s cooked), and cut into strips.

In a frying pan, add walnuts and sugar. Carmelize the walnuts over medium high heat, stirring frequently to prevent burning once the sugar begins to melt. Remove from heat, and spread the walnuts out across a plate to keep the nuts from cooling and sticking together.

Prepare the salad dressing. Add vinegar, orange juice and zest, honey, shallot, and sea salt to a blender. Blend well, then slowly drizzle the olive oil into the dressing while continuing to blend.

Remove the thick stems from the kale, and cut the leaves into long strips.

Pour the dressing over the kale, and massage it in well. The kale will absorb the dressing making it very flavorful and making the kale a bit less tough if it&#x27;s dressed an hour or two before eaten. It will be great right away if you don&#x27;t want to wait.

Add the beets, avocado, cucumber and raspberries to salad, and mix well.

Top the salad with caramelized walnuts and hemp seeds right before serving.

The salad will still be good on day 2 if there are leftovers!

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Beet Orange Kale Salad

Raspberry and Golden Beet Kale Sala...

Top 2 beet kale salad recipes from across the web

The most viewed beet kale salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beet Orange Kale Salad

Raspberry and Golden Beet Kale Sala...

The most viewed beet kale salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine