Say hello to the vibrantly delicious and nutrient-rich Kale And Roasted Beet Salad With Feta. This salad isn’t just a feast for the eyes, it’s a burst of flavors and textures that will impress your taste buds. Fancy some healthy but scrumptious grub for a casual get together or want to jazz up your weekday lunch? Whip up this fantastic salad. Trust me, you’ll be doling out second helpings in no time!
The sweetness of the roasted beets beautifully contrasts with the tangy feta creating a symphony of flavors, while the crunch from the walnuts adds a pleasing textural twist. This salad is a real mood-uplifter and will have you doing a little happy dance at the first bite, and your friends and family are going to love it too, promise.
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Servings: 4
- Yield: 4 servings of salad
Now, let’s dive into the good stuff. How do you make this drool-worthy Kale and Roasted Beet Salad with Feta? Keep reading, folks.
Ingredients & Equipment You’ll Need
- 4 medium beets
- 1 bunch of kale
- 1/2 cup of feta cheese
- 1/2 cup of roasted walnuts
- Olive oil
- Salt and pepper for taste
You’ll need an oven for roasting the beets and a salad bowl for mixing up all the goodness.
In this recipe, the roasted beets provide a delightful sweetness while the kale – packed full of nutrients – forms the healthy base of our salad. The feta cheese brings a tangy kick and the roasted walnuts add a crucial crunch. Now, if you’re more into goat cheese than feta, feel free to switch it up – it’s all good here! And without further ado, let’s get cooking!
How To Make Kale And Roasted Beet Salad With Feta
- Preheat your oven to 375 degrees Fahrenheit. While the oven’s heating, clean your beets and wrap them individually in foil. Once the oven’s hot, pop the beets in and let them roast for about 45 minutes or until they’re tender when pierced with a fork.
- While your beets are cooking, de-stem your bunch of kale and chop it into bite-size pieces. Massage the kale with a drizzle of olive oil and a pinch of salt until it starts to soften and wilt.
- When your beets are cooked, let them cool before peeling and chopping them into bite-size pieces. Add these to your bowl of kale.
- Add your feta cheese and roasted walnuts to the salad. Season with an extra sprinkle of salt and pepper, if you like. Give the salad a good mix and voila, you’re ready to serve.
Tips For The Best Results
- Roast the beets until they’re really tender. It boosts the sweetness and makes the salad even more delicious.
- Don’t skip massaging the kale ��� this process breaks down the tough cell structure and gives a tender and pleasing texture.
Storage Tips
- This salad stores well in the fridge for 3-4 days, but it’s best to add the walnuts just before eating to maintain their crunch.
Frequently Asked Questions
Q: Can I substitute the feta cheese with another kind of cheese?
A: Absolutely! Goat cheese or blue cheese also pair really well with this salad.
Q: Is there an alternative to roasting the beets in an oven?
A: Indeed! You can roast them on a barbecue or even boil them, though roasting enhances the sweetness.
Q: Can I replace walnuts with other nuts?
A: Of course, pecans or pine nuts would be a great substitute.
Q: What can I serve this salad with?
A: This salad is wonderful on its own, but it also pairs perfectly with grilled chicken or fish.
Q: Can I prepare this salad in advance?
A: Yes! Just remember to add your walnuts and feta just before serving to preserve their texture.
Nutritional Facts of Kale And Roasted Beet Salad With Feta
Per Serving: 288 calories; protein 8.3g; carbohydrates 30.2g; fat 9.2g; cholesterol 17.3mg; sodium 342.9mg.
Our Kale and Roasted Beet Salad with Feta brims with gorgeous colors, irresistible textures, and palate-popping flavors. It truly is a culinary delight. So the next time you want to add a bit of pizzazz to your meal or simply enjoy a satisfying, healthy salad, give this recipe a whirl. Enjoy it on its own or pair it with your favorite protein, either way, it’s bound to be a hit!
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