Beet, Olive, and Kale Salad

by Giada

Prep Time

10 minutes

Cook Time

90 minutes

Serves

6

Beginner

Photo Credit: Elizabeth Newman

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)

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