Roasted Beet, Sweet Potato & Kale Salad With Horseradish Dressing

Roasted Beet, Sweet Potato & Kale Salad With Horseradish Dressing Hero Image

This is one of my favorite salads. In the spring and summer, I like to make a big batch, keep it in my refrigerator, and enjoy it cold throughout the week. The sweetness from the roasted beets and sweet potato pairs so well with the tangy bite from the horseradish dressing. This salad is sure to be one of your new favorites.

Roasted Beet, Sweet Potato & Kale Salad With Horseradish Dressing

Serves 4

Ingredients for salad

  • 1 large sweet potato, diced into 1/2 inch cubes
  • 4 beets (red, golden or a combination), peeled and diced into 1/2 inch cubes
  • 1 head of kale (either curly or lacinato), chopped
  • 1/2 cup quinoa, rinsed (or buy the pre-rinsed quinoa)

Directions for salad

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Preheat oven to 425 degrees Fahrenheit.

Dice sweet potato into 1/2-inch cubes. Peel fresh beets (can use red, golden or a combination — please be careful with red beets because their color bleeds) and dice into 1/2 inch cubes.

Toss on a baking sheet with extra-virgin olive oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.

While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.

Rinse 1/2 cup of quinoa (skip this step if you bought pre-rinsed quinoa), put the rinsed quinoa and 1 cup of water in a pot, and bring to a boil. Once the water comes to a boil, turn the flame down to a low heat, cover the pot, and let the quinoa simmer for 12-15 minutes or until the liquid is absorbed.

Ingredients for horseradish dressing

  • 1 1/2 Tbsp. apple cider vinegar
  • 1 1/2 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. horseradish
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. low sodium vegetable (or low sodium chicken) stock

Directions

Put all ingredients in a container, put the lid on, and shake vigorously to combine. You can also use a blender, if preferred.

Combine the cooked vegetables and quinoa with the horseradish dressing. Can be served warm, room temperature or cold.


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