Roasted Beetroot Salad with Walnut and Maple Dressing
This delicious beet salad is as irresistible to eat as it is to look at. Beets are an excellent anti-inflammatory detox food full of powerful antioxidants.
Make ahead
Roast beets, cool, and peel. Refrigerate in a covered container for up to five days.
Beetroot topper options
Instead of walnuts and goats’ cheese, use sliced baby mozzarella with toasted pine nuts scattered on top. Or try crumbled blue cheese with toasted pecans.
Roasted Beetroot Salad with Walnut and Maple Dressing
Ingredients
- 4 red beets
- 2 yellow beets
- 3 tsp (15 mL) extra-virgin olive oil, divided
- 1 bunch curly leaf kale, washed, trimmed, and stems removed
- 2 Tbsp (30 mL) walnut oil, divided
- 1/8 tsp (0.5 mL) sea salt
- 1 Tbsp (15 mL) lemon juice
- 1 Tbsp (15 mL) seasoned rice vinegar
- 1 tsp (5 mL) pure maple syrup
- 1/2 tsp (2 mL) Dijon mustard
- 1/3 cup (80 mL) chopped walnut halves, toasted
- 1/3 cup (80 mL) crumbled goatsí cheese
Nutrition
Per serving:
- calories129
- protein4g
- fat9g
- saturated fat2g
- trans fat0g
- carbohydrates10g
- sugars5g
- fibre2g
- sodium105mg
Directions
01
Preheat oven to 375 F (190 C).
02
Trim red beets and scrub. Lightly rub with 2 tsp (10 mL) olive oil. Place on sheet of parchment paper and wrap up tightly to seal. Place on baking sheet.
03
Repeat with yellow beets, rubbing with 1 tsp (5 mL) olive oil and tightly wrapping in parchment paper. Place beside red beets on baking sheet. Roast in oven for 45 to 60 minutes, or until cooked through when pierced.
04
Tear kale leaves into bite-sized pieces. Place in large bowl. Using your fingertips, rub 1 Tbsp (15 mL) walnut oil and sea salt into kale leaves to bruise and tenderize. Transfer to large shallow serving dish.
05
Combine remaining 1 Tbsp (15 mL) walnut oil, lemon juice, vinegar, maple syrup, and mustard in small bowl. Whisk to blend.
06
When beets are tender, remove from oven and open parchment wrapping. When cool enough to handle, peel and slice into 1/4 in (0.6 cm) slices. Arrange slices in alternative colours along centre of kale in dish. Scatter with toasted walnuts and goatsu2019 cheese down the centre.
07
Give dressing a brisk whisk and drizzle over salad in zigzag fashion. Serve at room temperature.
READ THIS NEXT
SEE MORE »
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Sorghum Tabbouleh with Kale and Navy Beans
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.