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Editor’s Note: Please welcome my friend Amy to the site today to share another great post! Make sure you stop by Amy’s site to learn more about all things food and natural living!

Unless you’ve been living under a rock for the past few years, you probably already know that raw kale is a nutritional superstar.

You’ve may have read that kale has more calcium per calorie than milk and more iron per calorie than beef. Plus it’s packed with Vitamins K, A, and C, high in fiber and powerful antioxidants and is anti-inflammatory.

So you want to get more of it into your diet, but let’s be honest. It tastes a little, well, bland.

So other than juicing it or blending it in a smoothie, how can you get more of this life-giving food into your body without boring your taste buds to tears?

I have just the salad for you.

My festive roasted beet and kale salad is a little sweet, a little salty, a little soft, a little crunchy and A LOT nutritious. And with all that variety, it’s far from boring. In fact, this is one of my go-to recipes for company or when I bring a side dish to a barbecue.

Festive Roasted Beet and Kale Salad :: Gluten-Free, Grain-Free, Dairy-Free Option // DeliciousObsessions.com

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Festive Roasted Beet and Kale Salad :: Gluten-Free, Grain-Free, Dairy-Free Option // DeliciousObsessions.com

Festive Roasted Beet and Kale Salad :: Gluten-Free, Grain-Free, Dairy-Free Option

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes

This delicious root veggie and green salad is perfect for any potluck, BBQ, or just your every weeknight meal. Don't like kale? Feel free to switch out with any leafy green of your choice!


  • 1 bunch of organic kale, stem removed, torn into bite sized pieces
  • 3 beets, greens removed, peeled and diced (I love to use a combo of yellow and red beets)
  • 2 Tbsp. olive oil
  • sea salt and freshly ground pepper
  • 1/2 cup chopped pistachios (optional - can sub a different nut if you like, or leave off altogether)
  • 1/4 cup feta or ricotta cheese, crumbled (optional)
  • Simple Honey Vinaigrette (recipe follows)

Simple Honey Vinaigrette


  1. Heat oven to 400 F.
  2. Toss beets with olive oil and salt and pepper.
  3. Roast at 400 for 45 minutes or until soft when pierced with a fork.
  4. While the beets are roasting, prepare your dressing and toss with the kale. Massage the dressing into the kale so that the kale begins to soften. Allow the dressed kale to sit for at least 20 minutes. During this time the vinegar will begin to breakdown and soften the kale for a more pleasant chewing experience.
  5. When the beets are finished roasting, allow to cool completely (about an hour - this step can be done ahead of time and the beets stored in the fridge for up to 3 days).
  6. Arrange beets on top of the kale and sprinkle the pistachios and cheese on top.
  7. That's it!
  8. Throw some chicken on the grill and you've got a light and satisfying cool summer meal.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 636mgCarbohydrates: 16gFiber: 4gSugar: 7gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

What about you? What’s your favorite way to eat kale? Leave a comment and join the discussion below.

For tips on how to feed your family whole organic foods on a budget, click here.

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