Beet Salad with Apple, Quinoa, Kale and Walnuts

October 1, 2012
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Author Notes:

This "super" salad is chock-full of ingredients that provide wonderful nutritional benefits plus it's completely addicting. Super nutrition in a bowl! I had never been a fan of beets before...then I made this salad. The sweet, tart crunch of apple balances the earthy flavor of tender beets nicely.

Serves: 4-6

Roasted Beet and Apple Salad

  • 3 large red beets, peeled and diced
  • 2 large Granny Smith Apples, peeled and diced
  • 2 cups sliced kale (stems removed and discarded)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup cooked quinoa
  • 1/2 cup raw or toasted walnuts
  • 1/2 cup goat cheese, crumbled
  1. Preheat the oven to 350. Place the diced beets on a sheet of aluminum foil and drizzle with the olive oil. Fold the foil so the beets are sealed and place on a large cookie sheet. Roast in the oven for 15-20 minutes or until a fork pierces easily into the beets. You want them soft but still a little firm. Remove the beets from the oven and set aside to cool. Add the kale, lemon juice and a drizzle of olive oil. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Add the apple, beets. Drizzle some walnut vinaigrette over ingredients and toss. Add the quinoa and walnuts and gently toss again. Garnish with goat cheese.

Walnut Vinaigrette

  • 1/4 cup sherry vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup walnut oil
  • 1/2 teaspoon clover honey
  • pinches kosher salt and freshly ground black pepper to taste
  1. Combine the vinegar, honey and mustard in a bowl. While whisking, slowly pour a steady stream of the olive oil and walnut oil. Season with salt and pepper.

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