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Roasted Beet & Kale Salad w/ Creamy Citrus Vinaigrette

Updated: Jul 23, 2020


1 large or 2 medium beets

1 large bunch dinosaur kale

1/2 cup pistachio nut meats

2-3 tbsp extra virgin olive oil

1 tsp lemon juice

Salt & pepper

For the dressing:

1/4 cup compliant mayo

1/4 orange juice

2 tbsp apple cider vinegar

1/2 tsp Dijon mustard

2 pitted dates

Pinch of salt & pepper

Preheat the oven to 400. Cut the tops and bottoms off the beets and peel. Cut into 1 inch cubes (or into the size of your choice). Toss with olive oil and salt & pepper and roast on a baking sheet for 35 minutes or until fork tender.

While the beets are cooking, remove the kale leaves from the stems and slice into long shreds. Massage the kale with a teaspoon of lemon juice, a tablespoon of olive oil, and a pinch of salt and set aside.

Pour a half cup of pistachio nut meats in a plastic or paper bag and beat with a mallet until crushed to your liking.

For the dressing, add all ingredients to a blender and combine well.

When the beets are done, let cool to just warm or room temperature and toss with kale, pistachios, and dressing.

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