Beet Salad Recipe
Recipe information
Make Beet Salad in just 1h 15m. Roasted beets with kale, pistachio, and ginger vinaigrette.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Salad Ingredients
Preparation Steps
1. Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender. Allow to cool, then peel and chop into bite-sized pieces.
2. Prepare the Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, grated fresh ginger, and honey. Season with salt and pepper to taste.
3. Massage the Kale
In a large bowl, add the chopped kale. Drizzle with a little olive oil and massage the leaves for about 2-3 minutes until they soften.
4. Assemble the Salad
Add the roasted beets and pistachios to the bowl with the kale. Drizzle the ginger vinaigrette over the salad and toss gently to combine.
5. Serve
Divide the salad into serving bowls and enjoy!
Local Coupons
No local coupons found for this recipe's ingredients.