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EASTER OTTAWA HOME DELIVERIES: will be delivered by Thursday April 6th
EASTER OTTAWA HOME DELIVERIES: will be delivered by Thursday April 6th
Roasted Beetroot Salad with Walnut and Maple Dressing

Roasted Beetroot Salad with Walnut and Maple Dressing

This delicious beet salad is as irresistible to eat as it is to look at. Beets are an excellent anti-inflammatory detox superfood full of powerful antioxidants. Roasting them enhances their flavour making them a delectable addition to any comforting fall salad.

Make ahead
Roast beets, cool, and peel. Refrigerate in a covered container for up to five days.

Beetroot topper options
Instead of walnuts and goats’ cheese, use sliced baby mozzarella with toasted pine nuts scattered on top. Or try crumbled blue cheese with toasted pecans.

4 red beets
2 yellow beets
3 tsp (15 mL) extra-virgin olive oil, divided
1 bunch curly leaf kale, washed, trimmed, and stems removed
2 Tbsp (30 mL) walnut oil, divided
1/8 tsp (0.5 mL) sea salt
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) seasoned rice vinegar
1 tsp (5 mL) pure maple syrup
1/2 tsp (2 mL) Dijon mustard
1/3 cup (80 mL) chopped walnut halves, toasted
1/3 cup (80 mL) crumbled goats cheese or cashew cheese

Preheat oven to 375 F (190 C).
Trim red beets and scrub. Lightly rub with 2 tsp (10 mL) olive oil. Place on sheet of parchment paper and wrap up tightly to seal. Place on baking sheet.
Repeat with yellow beets, rubbing with 1 tsp (5 mL) olive oil and tightly wrapping in parchment paper. Place beside red beets on baking sheet. Roast in oven for 45 to 60 minutes, or until cooked through when pierced.
Tear kale leaves into bite-sized pieces. Place in large bowl. Using your fingertips, rub 1 Tbsp (15 mL) walnut oil and sea salt into kale leaves to bruise and tenderize. Transfer to large shallow serving dish.
Combine remaining 1 Tbsp (15 mL) walnut oil, lemon juice, vinegar, maple syrup, and mustard in small bowl. Whisk to blend.
When beets are tender, remove from oven and open parchment wrapping. When cool enough to handle, peel and slice into 1/4 in (0.6 cm) slices. Arrange slices in alternative colours along centre of kale in dish. Scatter with toasted walnuts and goats cheese down the centre.
Give dressing a brisk whisk and drizzle over salad in zigzag fashion. Serve at room temperature.

This recipe was sourced from
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