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Roasted Rainbow Beet and Kale Salad with Maple Nuts

Anthony Seed
Full of flavor with a satisfiying crunch, this salad can be your main course or a perfect side dish!
Course Lunch, Main Course, Side Dish
Cuisine Mediterranean
Servings 2



  • 1 head kale
  • 1 cup cherry tomoatoes

Maple dijon vinaigrette

  • 2 tablespoons maple syrup
  • cup olive oil extra virgin
  • 1 teaspoon dijon mustard
  • 1 tablespoon balsamic vinegar
  • pinch salt and pepper
  • 1 garlic clove pressed

Roasted beets

  • 3 large beets roasted, cooled, peeled and quartered
  • 1 garlic clove
  • 1 tablespoon olive oil extra virgin
  • pinch salt and pepper

Maple nuts

  • 2 cups mixed nuts raw
  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon vanilla pure vanilla is best


Maple dijon vinaigrette

  • For this recipe you don't have to worry slowly pouring and whisking to emulsify the dressing. Put all of the ingredietns into a mason jar, put the lid on and shake well.

Roast the beets

  • Turn oven on at 400°
  • Wash and peel beets in medium sized bowl.
  • Add pressed garlic, oil, salt and pepper to season.
  • Individualy wrap each beet in tin foil.
  • Roast for 35 minutes or until you can easily place a fork through.

Maple nuts

  • Turn oven to 350°.
  • In a small bowl mix and coat the nuts evenly with the maple syrup, oil and vanilla.
  • On a parchment lined baking sheet, spread the nuts out evenly.
  • Roast for 20 minutes.
  • Let cool, the nuts will harden and crip as they cool!

Assemble salad

  • I recommend mixing the kale, tomatoes with the vinaigrette. Then top with beets and maple nuts.


If you like a bit of heat, add a dash of cayenne pepper.
Keyword salad, vegan