fall roasted beet and kale salad with creamy herb dressing
I very vividly remember the first time I had a real salad - not a bowl of iceberg lettuce with a few tomato cubes and a bottle of Kraft, but one where the greens were actually green and the dressing was specifically paired with what was in my bowl. I was 20 years old and at dinner with my new-ish college boyfriend, his aunt and uncle, and their seven year old daughter. I also remember being floored watching this seven year old girl finish her fancy salad while sipping a Shirley Temple with astounding poise. I mean I had 13 years on her, and I was following her lead. It just goes to show that anyone can be your teacher if you let them, but I’m veering off track…
Since that evening, I’ve probably eaten tens of thousands of salads. It’s ALWAYS my go to in a restaurant, and I love to experiment with different combinations at home. Sometimes I get wild with the ingredients, and sometimes I prefer to keep the ingredients minimal and let the dressing shine, like in this one. “Roasted” screams cooler weather to me, so beets are a must, and the sprouts contrast that nicely, adding a light crispness. I was once told that I appear to believe avocado goes with everything (um, it does!), so, of course that’s going in. And a little sprinkle of hemp seeds just because. But the real star is this creamy herb dressing! It’s exactly as it sounds, with a little bit of tang and little bit of saltiness. It might be my favorite. Scratch that. It’s definitely my favorite! I adapted the recipe from Matt Frazier’s latest cookbook The No Meat Athlete Cookbook, but his recipe as written is truly quite good. In any case, this salad is an easy meal, and as is usually the case, the ingredients are interchangeable if you prefer something different. Just be sure to let us know in the comments!
side note: If you don’t have his cookbook, you should definitely check it out! It’s different from his first book No Meat Athlete, which is also a great read.
side note number 2: It’s worth noting that the seven-year old leader is now, in fact, a teacher and still carries herself with the same grace.
Fall Roasted Beet and Kale Salad with Creamy Herb Dressing
serves 4-6
for the dressing
1/2 cup hemp seeds
1 green onion, sliced
1 Tbs raw unsalted cashews
1 Tbs capers, drained
1 clove garlic
1 tsp nutritional yeast
1 Tbs fresh lemon juice
1 Tbs apple cider vinegar
1/4 cup chopped fresh parsley
1/4 tsp dried dill
1/4 tsp sea salt
3-4 turns fresh ground black pepper
1/4 cup water
for the salad
6-8 cups torn baby kale
1 medium red beet
1 medium golden beet
1 medium red onion, sliced into 8 wedges
1 ripe avocado, chopped
1/2 cup sprouts (I used onion)
1/4 cup hemp seeds
2 Tbs balsamic vinegar
2 Tbs white wine vinegar
1) Preheat your oven to 425˚.
2) Wash and dry the beets. Wrap the red beet and balsamic vinegar in foil, and then wrap the golden beet and white wine vinegar in foil. Place on a cookie sheet
3) Roast at 425˚ for 40-50 minutes, or until soft and fork tender. At 25 minutes, place the red onion wedges on the cookie sheet to roast until the beets are done. Remove from oven and let cool.
4) Meanwhile, place all of the dressing ingredients in a high speed blender, and blend until smooth and creamy.
a bit of tang & a bit of saltiness
like all the best things in life
5) Peel and slice the beets thinly. Then separate the onions into slivers.
6) Arrange the kale in a large bowl or serving platter, and then top with beets, onions, avocado, sprouts, and hemp seeds. Serve with dressing on the side or toss it in, and enjoy!
fall roasted beet & kale salad
with a side of tang
or get wild
and toss the tang right in the bowl
notes: If you plan to have leftovers, it’s best to keep the dressing and ingredients separate. The dressing will keep in the refrigerator for 7-10 days.
Fall Roasted Beet and Kale Salad with Creamy Herb Dressing
serves 4-6
for the dressing
1/2 cup hemp seeds
1 green onion, sliced
1 Tbs raw unsalted cashews
1 Tbs capers, drained
1 clove garlic
1 tsp nutritional yeast
1 Tbs fresh lemon juice
1 Tbs apple cider vinegar
1/4 cup chopped fresh parsley
1/4 tsp dried dill
1/4 tsp sea salt
3-4 turns fresh ground black pepper
1/4 cup water
for the salad
6-8 cups torn baby kale
1 medium red beet
1 medium golden beet
1 medium red onion, sliced into 8 wedges
1 ripe avocado, chopped
1/2 cup sprouts (I used onion)
1/4 cup hemp seeds
2 Tbs balsamic vinegar
2 Tbs white wine vinegar
1) Preheat your oven to 425˚.
2) Wash and dry the beets. Wrap the red beet and balsamic vinegar in foil, and then wrap the golden beet and white wine vinegar in foil. Place on a cookie sheet
3) Roast at 425˚ for 40-50 minutes, or until soft and fork tender. At 25 minutes, place the red onion wedges on the cookie sheet to roast until the beets are done. Remove from oven and let cool.
4) Meanwhile, place all of the dressing ingredients in a high speed blender, and blend until smooth and creamy.
5) Peel and slice the beets thinly. Then separate the onions into slivers.
6) Arrange the kale in a large bowl or serving platter, and then top with beets, onions, avocado, sprouts, and hemp seeds. Serve with dressing on the side or toss it in, and enjoy!
notes: If you plan to have leftovers, it’s best to keep the dressing and ingredients separate. The dressing will keep in the refrigerator for 7-10 days.
