Roasted Beet & Carrot With Kale And Beet Salad Recipe - How To Make Roasted Beet & Carrot Salad

This Roasted Beet & Carrot Kale Salad is not only pretty to look at, it's also bursting with flavour and nutrients! The perfect salad for entertaining during the holidays! {Gluten-free, paleo & vegan}

Ingredients

• 2 medium beets, trimmed, peeled, quartered and sliced a ¼ inch thick
• 2 large carrots, sliced ¼ inch thick
• 3 tbsp. olive oil, divided
• ½ tsp. salt
• ½ tsp freshly ground black pepper
• 4 medium shallots, peeled and quartered lengthwise
• ¼ cup unsalted pumpkin seeds
• 6 cups chopped kale (stems removed and cut into smaller pieces)
• 2 tbsp. lemon juice
• 1 tbsp. maple syrup
• 1 tbsp. Dijon mustard
• ⅓ cup dried cranberries
• Optional Add Ins:
• 4 oz. goats cheese

Directions

1. Preheat the oven to 425 degrees F. In a large bowl, combine beets, carrots, 2 tbsp. of the olive oil and salt and pepper. Add carrots and beets to a baking sheet and roast in oven for 10 minutes.
2. Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 20-25 minutes or until the vegetables are just tender.
3. Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale leaves with your hands until the leaves are bright green and tender, about 2-5 minutes.
4. In a small bowl, combine the ingredients for the dressing.
5. Remove vegetables from the oven and allow them to cool for 5 minutes. Add vegetable mixture to the bowl with the kale and toss with the dressing until well combined. Add the dried cranberries. Allow salad to sit for at least 30 minutes to allow the flavours to combine. Serve cold or at room temperature.