Name: Roasted Beet Kale Salad with Toasted Chickpeas
Prep time: 24 min
Cook time: 40 min
Total time: 80 min
Ingredients: 3 pcs fresh beets (300 g, 1 ½ cup, raw medium size); 1 bunch kale; ½ cup walnuts; ½ cup chickpeas ((soaked, cooked, and dried) ); 1 onion (shallot); 1 tablespoon rosemary (dried); 2 tablespoons olive oil (for roasting); 1 tablespoon honey (or maple syrup); 2 tablespoon white balsamic vinegar; 3 tablespoon olive oil (extra virgin); 1 garlic clove (minced); salt and pepper (to taste)

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This nutritious Roasted Beet Kale Salad is well-balanced with toasted Chickpeas, walnuts, and honey balsamic dressing.

Salads are one of my favorite meals, whether as a side dish or on their own. This roasted beet kale salad is one of those hearty, nutritious options you can enjoy as a complete meal. Packed with chickpeas and nuts, it’s so filling that I don’t need to add bread. I’ve already shared my beet couscous salad, which falls into the same category, but this salad with roasted walnuts stands out with its crunchy kale leaves that add a vibrant green color.

Roasted Beet Kale Salad with toasted Chickpeas

Why you will love this beet salad recipe?

This well-balanced winter salad contains protein, carbs, healthy fats, and plenty of greens, making it a perfect fit for our Longevity Recipes series
hearty, delicious, and plant-based salad, that is easy to prepare ahead of time, making it a great meal-prep option for busy days
Roasting red beets enhances their natural sweetness and perfectly complements the slight bitterness of the kale.

Roasted Beet and Kale Salad Ingredients

Beets

Beetroot has become a staple in my kitchen. Once I learned how to prepare it, I started eating it almost weekly, raw, pickled, roasted, or even dried in powder.

Roasting beets reduces their earthy taste and gives them a slightly crispy, flavorful texture. I like to buy fresh beets to roast, but if you’re using pre-cooked beets, you can warm them in the oven for a bit to enhance their flavor.

You can also use golden beets in this recipe.

Kale

I used curly kale for this recipe, but if you prefer Tuscan kale, Lacinato kale or Dinosaur kale, it’ll work too. I much prefer roasted kale over raw kale. You can also use other leafy greens like arugula or spinach.

In this recipe, I roast the hearty kale to make it crunchy, adding a unique texture to the salad. If you prefer raw kale, I recommend using massaged kale to soften the leaves and enhance the flavor.

How to Massage the Kale

Place the kale pieces in a large bowl and add the vinaigrette, salt and pepper. Gently use your hands to massage the leaves for about 2 minutes until they are well coated and start to wilt. The kale should shrink by about 30%. Be careful not to over-massage, it should soften but still retain some texture.

Chickpeas

Chickpeas add crunchy texture along with additional protein and fiber.

For the tossed chickpeas, I use dried chickpeas that I soak overnight, cook, and then toss in a pan to get a crunchy texture. If you’re using canned chickpeas, you can also toss them in the pan for a similar result.

Walnuts

I toss the walnuts the same way as the chickpeas, by heating them in a pan until they’re golden and fragrant. You can use any nuts you have at your disposal, such as almonds or pecans, or even seeds like sunflower or pumpkin seeds for a crunchy addition to the salad.

Shallot

The shallot is optional in this recipe, but it adds a nice mild onion flavor if you choose to include it.

Vinaigrette

For the vinaigrette, I combine extra virgin olive oil, white balsamic vinegar, honey (or maple syrup for a vegan option), and a minced garlic clove.

you can also lemon juice instead of white balsamic for a similar result.

How to Make Roasted Beet Kale Salad

This recipe involves a lot of roasting, so I recommend not combining the ingredients for roasting, as each requires different times and temperatures. Start with the kale.

First step: Roast the Kale

Preheat the oven to 400°F (200°C).

Tear the kale into bite-sized pieces, removing the tough stems. Add the kale to a large bowl and drizzle it with olive oil, and a large pinch of salt. Spread it on a baking sheet and roast for 7 to 10 minutes, keeping a close eye on it to ensure it crisps up without burning. Once done, remove from the oven and set aside.

Second step: Roast the Beets

Preheat the oven to 425°F (220°C). Peel the beets and cut them into even-sized slices (about 1/4-inch thick). Place the beet slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and rosemary, then toss to coat evenly. Arrange the beets in a single layer on the baking sheet. Roast for 40 minutes, flipping halfway through, until they are tender and sweet.

Third step: Make the salad dressing

In a small bowl, whisk together extra virgin olive oil, white balsamic vinegar, honey and 1 minced garlic clove. Whisk until everything is well combined and smooth.

Fourth step: Toss the Walnuts and Chickpeas

Heat a pan over medium heat. Add the walnuts and chickpeas and toss them in a little olive oil until they are warm and crispy. This should take about 5–7 minutes. Stir occasionally to prevent burning. Once done, remove from the pan and set aside.

Fifth step: Combine

Once the roasted beets and kale are ready, place them in a large bowl. Add the roasted walnuts, chickpeas and fresh shallot. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately, or chill for a refreshing salad.