Beet, Olive, and Kale Salad

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, Olive, and Kale Salad



Prep Time

10 minutes

Cook Time

90 minutes




Giada De Laurentiis

Image of Beet, Olive, and Kale Salad


  • 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 ‚ÅÑ4 teaspoon kosher salt
  • 1 small bunch Tuscan kale, (ribs removed and leaves sliced thin)
  • 1/2 cup crumbled feta cheese
  • 1/2 cup castelvatrano olives, (pitted and quartered)
  • 1/2 cup hazelnuts, (toasted and peeled)


  1. Preheat the oven to 350 degrees.
  2. 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‚ÅÑ2 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.
  3. 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.
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