Beet Salad Recipe
Roasted Baby Beets | Goat Cheese | Tuscan Kale | Roasted Red Pepper | Avo | Red Onion | Candied Nuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressing
Method
Prepare the Beets
- 1
Roasting the Beets
Preheat your oven to 200°C (400°F). Wash the baby beets thoroughly and trim the tops, leaving about 1 inch of stem. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes or until a knife easily pierces through. Remove from the oven, unwrap, and let cool. Once cool, peel the skin off and cut into wedges.
Prepare the Salad
- 2
Prepare the Kale
Wash the Tuscan kale thoroughly. Remove the tough stems and roughly chop the leaves into bite-sized pieces. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes until it becomes tender.
- 3
Make the Dressing
- 4
Combine the Dressing Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Assemble the Salad
- 5
Combine All Ingredients
In a large mixing bowl, combine the roasted beet wedges, massaged kale, roasted red pepper strips, diced avocado, and sliced red onion. Drizzle the dressing over the salad and toss gently until evenly coated. Top with crumbled goat cheese and candied nuts.