Roasted Beet Kale Salad with Toasted Chickpeas
This nutritious Roasted Beet Kale Salad is well-balanced with toasted Chickpeas, walnuts, and honey balsamic dressing.
Servings: 4 people
Calories: 332kcal
Equipment
- tongs
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
for the vinegraitte
- 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
Instructions
- 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.1 bunch kale, 2 tablespoons olive oil, salt and pepper
- 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.3 pcs fresh beets, 1 tablespoon rosemary, 2 tablespoons olive oil
- 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.1 tablespoon honey, 2 tablespoon white balsamic vinegar, 3 tablespoon olive oil, 1 garlic clove
- 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.½ cup chickpeas, ½ cup walnuts
- 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.1 onion
Notes
In this recipe, I roast the hearty kale to make it crunchy. 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.Nutrition
Serving: 100g | Calories: 332kcal | Carbohydrates: 18g | Protein: 5g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 23mg | Potassium: 299mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3272IU | Vitamin C: 33mg | Calcium: 124mg | Iron: 2mg