This vibrant, nutrient-rich salad brings together sweet roasted golden beets and tender kale with a bright cilantro-orange dressing that’s silky, herbaceous, and lightly sweet. The contrast of earthy beets, citrusy vinaigrette, and crunchy pistachios or pepitas makes this salad feel both refreshing and satisfying. It’s lovely alongside grilled meats, roasted chicken, or winter grain bowls—and gorgeous enough for a holiday table.
INGREDIENTS:
Salad
1 bunch golden beets, tops removed with 1 inch of stem left on, unpeeled
1 bunch tender Scotch kale or Russian kale, cleaned and stems removed
1 batch Orange Cilantro Dressing (recipe below)
Neutral oil, as needed
1/2 cup salted pistachios or pepitas
Orange Cilantro Dressing
½ cup rice vinegar
2 tablespoons freshly squeezed orange juice
1 tablespoon agave syrup or honey
Stems from half a bunch of cilantro (about 1 heaping 1/2 cup)
1 tablespoon cilantro leaves
1½ cups neutral oil (grapeseed, sunflower, etc.)
1 pinch of salt
METHOD:
Preheat oven to 450°F. Rub beets with a little oil and place in a small baking dish. Cover tightly and roast for about 1 hour, or until a thin knife slides in easily. Cool until comfortable to handle.
In a blender, combine cilantro stems, leaves, vinegar, orange juice, and agave. Blend on low, increasing to high to fully purée the cilantro. Add salt to taste.
With the motor running on medium, drizzle in the oil in a thin, steady stream. Increase to high halfway through and blend until smooth. Adjust sweetness, citrus, or salt as needed. Set aside.
Slice or tear kale into bite-sized pieces. Store in a bag with a paper towel in the refrigerator until needed.
Slip the skins off the warm beets with your fingers or a paring knife. Cut into wedges about 1/2-inch thick. Toss with three-quarters of the dressing and let cool completely. Chill until ready to assemble.
At least 30 minutes before serving, combine chilled beets and kale in a large bowl. Add additional dressing if needed. Let sit so the kale softens slightly.
Spoon the salad onto plates or a platter and sprinkle with pistachios or pepitas. Serve cool or at room temperature.
SERVING SUGGESTIONS:
- Pair with roasted chicken, grilled salmon, or pork tenderloin.
- Add cooked farro, quinoa, or bulgur for a hearty grain-salad variation.
- Crumble soft goat cheese or mild feta on top (use lightly to avoid oversalting).
- Serve alongside citrus-marinated tofu or roasted winter squash for a plant-forward meal.
YIELD: Serves: 4
