Kale Salad with Beets
Kale Salad with Beets is a beautiful fall and winter side dish made with beets and carrots, cranberries, golden raisins, and pumpkin seeds.We recommend dressing and tossing at least thirty minutes prior to serving, to allow the flavors a chance to mingle!
Ingredients
- 3 medium beets, trimmed, peeled, quartered and sliced 1/4-inch thick
- 5 medium carrots, sliced 1/4-inch thick
- 3 tablespoons olive oil, divided
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 4 medium shallots, peeled and quartered lengthwise
- ¾ cup dried cranberries
- 1 10 ounce bunch kale, stems removed and leaves cut into 1/2-inch thick ribbons (8 cups)
- ½ cup golden raisins
make the dressing:
- 3 tablespoons lemon juice
- 1 ½ tablespoon honey mustard
- 3 cloves garlic, minced
- 1 ½ teaspoon grated fresh ginger
- ½ cup roasted, salted pumpkin seeds (pepitas)
Instructions
- Preheat oven to 425 degrees.
- Prepare a large baking sheet with parchment paper.
- In a large bowl combine beets, carrots, 2 tablespoons of olive oil, salt and pepper. Carefully add carrots and beets to hot pan in a single layer; set bowl aside. Roast for 12-13 minutes. Add shallots and cranberries to pan, stirring to coat. Roast for 20 to 25 minutes more or until vegetables are just tender. Toss one time in the middle of roasting.
- In a large salad bowl, place the kale and add 1 Tbsp. oil. Massage the oil into the kale with your hands. It will be come a brighter green, and very much softer.
- In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.
- When the vegetables are roasted, remove the pan from oven, add raisin mixture and stir to coat. Cool for 5 minutes.
- Add the vegetable and raisin mixture to the large bowl of kale; toss to coat.
- Let stand for at least 30 minutes. Serve at room temperature, or cover and refrigerate for up to 4 hours, then bring to room temperature and stir before serving.
- To serve, transfer to a platter and top with pumpkin seeds.