Fresh, bright, and straightforward to put together, Kale Salad with Roasted Beets, Apple & Walnuts is a recipe made with bunch of kale, beetroots, and apple. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 2
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 1 bunch of kale (chopped)
  • 4 beetroots (small)
  • 1 apple (cut into cubes)
  • ¼ cup walnuts (broken into 2)

Dressing

  • 3-4 tablespoons vanilla bean yogurt
  • 2 tablespoon orange juice (fresh)
  • 1 teaspoon maple syrup
  • 1 teaspoon olive oil
  • salt (to taste)
  • pepper (to taste)
  • ¼ teaspoon chaat masala [optional]

Method

  1. Preheat oven to 400 F degrees.
  2. Wash the beets and chop off their stalk.
  3. Wrap each beet in a separate aluminium foil and place on a baking sheet.
  4. Bake for 30 minutes or till the beets are cooked. You know they are done when you can easily slide a knife in the center.
  5. Take out from the oven. let cool and then cut into slices. Set aside.
  6. In a bowl mix together chopped kale, sliced beets, chopped apples and walnuts.
  7. In another bowl prepare the dressing by whisking together vanilla yogurt, fresh orange juice, maple syrup, olive oil, salt, pepper and chaat masala [if using].
  8. Add the dressing to the salad and mix till well combined.
  9. Serve immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.