Beet Salad Recipe

Rinse and spin-dry the mixed greens and kale. Remove kale stems and chop leaves into bite-sized pieces. Place both in a large salad bowl and set aside.

Massage the chopped kale with a pinch of salt (from the vinaigrette salt if desired) and 1/2 tablespoon of olive oil for 30–60 seconds to soften the leaves.

Pat chicken breasts dry. Pound gently to an even thickness (about 3/4 inch) so they cook evenly.

In a small bowl, combine 1 tablespoon olive oil, minced garlic, smoked paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Rub mixture over both sides of the chicken breasts.

Preheat a grill or grill pan over medium-high heat. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips or bite-sized pieces.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil.

If using raw beets: wrap each beet in foil with a drizzle of olive oil and a pinch of salt and roast whole 35–50 minutes until a knife slides in easily. Alternatively, peel and cut beets into 1/2-inch wedges and roast straight on the pan with sweet potato and zucchini (see next step) for 30–40 minutes. If using pre-cooked beets, skip to the roasting step for zucchini and sweet potato.

Toss sweet potato cubes and zucchini with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. Spread in a single layer on the baking sheet.

Roast vegetables for 20–25 minutes, stirring once halfway, until sweet potato is tender and edges are caramelized and zucchini is golden. If roasting raw beet wedges with them, roast 30–40 minutes until tender.

If you roasted whole beets in foil, once cooled slightly, peel (skins should slip off) and slice into wedges. Keep all roasted vegetables warm or let cool slightly for the salad.

Place chopped pitted dates, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper into a blender or food processor. Add 2 tablespoons warm water to help dissolve the dates.

Blend until the dates are fully broken down and mixture is smooth, scraping down the sides as needed.

With the blender running on low, drizzle in 6 tablespoons olive oil in a steady stream to emulsify into a smooth vinaigrette. Taste and adjust seasoning, adding more salt, pepper, or a teaspoon of water if too thick.

Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.

To assemble the salad: toss the mixed greens and massaged kale lightly with 2–3 tablespoons of the date vinaigrette to just coat the leaves.

Arrange dressed greens on a platter or divide among plates. Top with roasted beets, roasted sweet potato, roasted zucchini, sliced grilled chicken, toasted walnuts, and crumbled feta in even distribution.

Drizzle additional date vinaigrette over each portion (about 1 tablespoon per serving) or serve extra on the side. Finish with a grind of fresh black pepper to taste.

Serve immediately while chicken is warm and roasted vegetables are slightly warm or at room temperature.