A roasted beets salad is a regular go to in our house. This version with black kale is the base version, but we make small, simple tweaks often to change things up. The heart shapes were Valentine’s Day inspired around a heart beets theme, but clearly aren’t required for the dish.
I know many have an aversion to beets. My cousin refers to them as “old peoples’ food” owing to the regularity the elders in our family ate them. I ate them so early and often, given my time around my grandparents, it’s amazing I didn’t suffer burnout! We had them pickled and roasted, but the latter was my favorite.
The beauty of this roasted beets salad is the simplicity. Beets because of their inherent sweetness don’t require much. Roasting concentrates this sweetness almost to candy like levels. The earthiness remains, but the intense sweetness accentuated by the citrus vinaigrette elevates them and makes them a regular on our weekly family menu. My kids are all in on this dish, though they’re partial to golden beets as the purple stool still creeps them out after all these years.
Tips for a better roasted beets salad
- I chose to slice the beets before roasting in order to save time, but feel free to roast them whole. They’ll take much longer, but you get a more intense flavor. Wrapping them whole in aluminum foil essentially steams them and speeds up cooking
- Red beets stain everything including your hands and clothes so be careful. Wear gloves and apron to protect your clothes, hands, and everything your hands might touch.
- Choosing the right beets make a biiiig difference! Farmers market ones are generally always better, but if you buy from grocery store,choose ones that are firm and have greens standing perky at attention vs. wilted ones. You’ll definitely notice the taste difference.
- Don’t frickin use canned beets
- Reserve the beet greens and use in salsas, smoothies, salads, and stocks.
Dope beats, fresh eats. Enjoy this simple roasted beets salad with an equally simple citrus vinaigrette. For other beets related recipes try these links: Smoked Beets Salad, Beet Chutney, and Raw Beets Salad.
- 4Â medium red or-yellow beets scrubbed but-not peeled
- 2Â Tbs. extra-virgin olive-oil
- 1Â tsp. kosher salt
- 1 bunch black kale sliced thinly into strips
- 1 tbs rice vinegar
- 3 tbs olive oil
- 1 lime, juiced
- 1 fresh mint leaf, chopped
- 1 tsp Black pepper
- 1 tsp kosher salt
- 1 clove garlic, minced
- Heat the oven to 375Â°F. Cover large rimmed baking sheet with parchment. Slice off the tops and bottoms of the beets and then slice the beets into rounds (1-inch thick).
- Toss the slices well with the olive oil and salt, and spread them in one layer, with a little space between each on large baking sheet.
- Roast for 20 to 25 minutes, turning once with a spatula, until the beets are tender. Set beets aside and let cool.
- Cut the beets into half moons or use cookie cutter for desired shapes.
- Make the vinaigrette by mixing the vinegar, garlic, lime juice, salt, pepper, olive oil and mint.
- Toss beets with kale and vinaigrette then serve.