Roasted Beet and Orange Kale Salad

Roasted beet and orange salad on a plate.

5 from 3 votes

Roasted Beet and Orange Kale Salad

Crisp with tons of color and flavor, this roasted beet and orange kale salad has navel, cara cara and blood oranges along with diced avocados, red onions and almonds.

Prep Time15

Cook Time45

Total Time1

Course: Salads

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For beets

1 pound beets (without greens)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For salad

3 oranges (navel, blood or cara cara)
3 cups chopped kale leaves
2 cups coleslaw mix
1 avocado, diced
1/4 cup thinly sliced red onions
1/4 cup roughly chopped almonds

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
1/4 cup olive oil

Instructions

Preheat the oven to 400 degrees F.
Place each beet on an individual piece of aluminum foil. Drizzle the beets with 1 tablespoon olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Fold into loose packets and place on a sheet pan. Roast the beets for 45-50 minutes until they can be easily pierced with a knife.
When the beets are cool enough to handle, use a towel to rub off their skins. Cut the beets into a 1/2-inch dice.
Cut the skin and white pith off the oranges. Slice between the membranes removing the segments while collecting the juice in a small bowl. Dice the orange segments.
For the salad, combine the roasted beets, oranges, kale, coleslaw mix, avocados, red onions and almonds in a large bowl.
For the vinaigrette, whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, vinegar, 1/4 cup olive oil and 1 tablespoon of the reserved juice from the oranges.
Drizzle the vinaigrette into the salad. Gently toss to combine. Some of the color of the beets will stain the salad.

Notes

The beets can be roasted up to 3 days in advance. Store them in a container refrigerator. For a shortcut, you can buy pre cooked beets. Pat off the juices when you take them out of the packaging.

The vinaigrette can also be made up to 3 days ahead. Store in an airtight container in the fridge. Let it sit at room temperature for 15 minutes before whisking and tossing in the salad.

You can store leftovers up to 3 days in the refrigerator. For a salad it’s always best to only the toss the amount you are planning to eat in the dressing.

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