Halloween Roasted Beet Salad

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5 from 1 vote

This colorful Halloween salad has only 6 main ingredients and looks so enchanting!

Prep Time15

Cook Time30

Total Time45

Course: Salad

Cuisine: International

Diet: Gluten Free

Servings: people

Calories: 156kcal

Author: Genevieve Morrison

Equipment

1 cutting board & sharp knife
1 medium mixing bowl
1 foil-lined baking sheet

Ingredients

1 large kale bunch
8 medium beets - preferably yellow or red-striped
2 small shallots
1 cucumber
½ radicchio
2 tbsp. olive oil - divided
salt & fresh ground pepper - a liberal sprinkle
apple cider vinaigrette - (optional)

Instructions

Preheat oven to 400 F. (200 C.). Peel and slice 8 small-medium beets into quarters. Remove any long stringy ends.
In a mixing bowl, stir beets with 1 tbsp. olive oil, a liberal sprinkle of salt and a liberal sprinkle of fresh ground pepper. Empty onto a foil-lined baking sheet and bake for 30 minutes. Refrigerate them for at least 20 minutes once done.
While beets cool, slice 2 shallots into thin rings. Slice 1 cucumber (about 8 ounces sliced) into small pieces. Slice ½ radicchio into thin strips. Remove leaves from 1 large bunch kale stems. Rip into easily edible pieces and discard stems.
Add kale to a mixing bowl. Add 1 tbsp. olive oil. Gently massage kale leaves until they’re a bit softer. Add sliced radicchio, sliced cucumbers, cooled beets, sliced shallots, and blackberries to the kale in a salad bowl. Drizzle with apple cider vinaigrette dressing, or your dressing of choice.

Notes

The salad ingredients can be combined, without dressing, at least 4 hours before serving, as long as the bowl is covered with cellophane. Dress just before serving.

To massage kale, drizzle with olive oil, and rub the leaves between your fingers until they’re softer. You don’t want to turn the leaves to mush, but you do want them to feel a little wilted.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition