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Roasted Beet, Carrot and Kale Salad



  • 1 large beet, trimmed, peeled, quartered and sliced ¼” thick
  • 2 large carrot, sliced ¼” thick
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  • ½ yellow onion, peeled, halved and sliced ¼” thick
  • ¼ cup pumpkin seeds
  • 4 to 6 cups chopped kale
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • ⅓ cup dried cranberries

Optional Add-in: 4oz of goat cheese


  1. Preheat oven to 425F. In a large bowl, combine beets, carrots, 2 tbsp of the olive oil, salt and pepper. Add to a baking sheet and roast in the oven for 10 minutes
  2. Remove from the oven and toss the onion and pumpkin seeds with the beets and carrots on the baking sheet. Roast for another 20-25 minutes until the vegetables are just tender
  3. Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale with your hands until leaves are bright green and tender, 2-5 minutes.
  4. In a small bowl, combine the lemon juice, maple syrup and dijon mustard
  5. Remove vegetables from the oven and allow to cool for 5 minutes. Add vegetable mixture to the bowl and toss with kale and dressing until well combined. Add the dried cranberries. Allow salad to sit for at least 30 minutes to allow the flavours to combine. Serve cold or at room temperature.

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