Beet, Olive, and Kale Salad

Name: Beet, Olive, and Kale Salad
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 6 medium beets, (trimmed and scrubbed (different colors if available)); 8 cloves garlic, (peeled and smashed 6 thyme sprigs); 6 rosemary sprigs; 1/4 cup extra virgin olive oil; 1 teaspoon kosher salt; Zest and juice of 1 orange, (segments reserved for the salad); 2 teaspoons apple cider vinegar; 2 tablespoons extra virgin olive oil; 1 ½ teaspoon kosher salt; 1 small bunch Tuscan kale, (ribs removed and leaves sliced thin); 1/2 cup crumbled feta cheese; 1/2 cup Bella Di Cerignola or Castelvatrano olives, (pitted and quartered); 1/2 cup hazelnuts, (toasted and peeled)

10 MINPrep Time

90 MINCook Time

6Servings

(2)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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To me, lots of different textures is what makes a healthy salad satisfying. In this salad with roasted beets, fresh oraneg segments, meaty Castelvetrano olives, herbaceous kale, crunchy hazelnuts and tangy feta cheese, it's got a lot going for it!

This is a really beautiful salad that's worthy of a spot at any special occasion - but it's a great weekday lunch, too. You can shortcut by buying steamed beets at the grocery store, but roasting them alongside garlic and herbs does give them tons of flavor. I'll often roast a lot of them ahead of time and store them in deli cups or tupperware - that way, they're prepped and ready for me throughout the week to throw them in to a salad like this.

Not a fan of feta? Goat cheese is great here, too.

beet kale salad

Beet, Olive, and Kale Salad

Servings

Prep Time

10 minutes

Cook Time

90 minutes

Ingredients

6 medium beets, (trimmed and scrubbed (different colors if available))
8 cloves garlic, (peeled and smashed 6 thyme sprigs)
6 rosemary sprigs
1/4 cup extra virgin olive oil
1 teaspoon kosher salt

For the Salad:

Zest and juice of 1 orange, (segments reserved for the salad)
2 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 ½ teaspoon kosher salt
1 small bunch Tuscan kale, (ribs removed and leaves sliced thin)
1/2 cup crumbled feta cheese
1/2 cup Bella Di Cerignola or Castelvatrano olives, (pitted and quartered)

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1/2 cup hazelnuts, (toasted and peeled)

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Instructions

Preheat the oven to 350 degrees F.
On a large piece of aluminum foil place the beets, garlic, thyme, and rosemary. Drizzle with the oil and sprinkle with salt. Bring the foil up and around the beets and seal to create a small package. Place on a baking sheet and bake for about 1 1/2 hours or until the beets are tender when pierced with the tip of a knife. Allow the beets to cool slightly. When cool enough to handle, peel the beets by simply rubbing off the skin with a paper towel or by using a small pairing knife. Cut the beets into bite-sized pieces. Set aside.
In a large bowl, whisk together 2 tablespoons of orange juice, the orange zest, apple cider vinegar, olive oil, and salt. Add the beets and toss. Massage the kale slightly and add the kale to the beets along with the feta, olives, and reserved orange segments. Toss gently. Top with the hazelnuts and serve.

Nutrition

Nutrition Serving Size: 4
per serving: Calories; 213

Amount/Serving % Daily Value

Carbs: 20 grams
Protein: 2 grams
Fat: 14 grams
Saturated Fat: 1 grams
Sodium: 88 milligrams
Fiber: 2 grams
Sugar: 9 grams

gluten free

vegetarian

3 comments

Margaret - Jan 08

★★★★★

★★★★★

This recipe deserves 5 stars! ⭐️⭐️⭐️⭐️⭐️
I like to make a new dish for Thanksgiving each year and this is the dish I chose. Guests who claimed not to like kale or beets tried it and gave their approval. It’s perfect. 🤩
karen - Nov 06

★★★★★

★★★★★

Tried to leave 5 stars but it didn’t let the 5th star light up. This was great! Had it without the feta.
Susan Forshaw - May 10

This salad is amazing. The beets by themselves are so flavorful. I will use the vinaigrette on other salads as well.