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Roasted Beetroot Salad with Walnut and Maple Dressing

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    Roasted Beetroot Salad with Walnut 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.

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    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.

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    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.

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