Every fall, without fail, I make this beet and kale salad. It's become my little seasonal ritual. The colors scream autumn, the flavors are bold and sweet, and the best part? Even my friends who claim they hate kale end up going back for seconds. That's saying something.
This recipe combines roasted beets with juicy mandarins, crunchy almonds, creamy goat cheese, and a maple-balsamic dressing. It's simple, cozy, and honestly feels a little fancy without any extra effort. Serve it with roasted chicken, salmon, or even on the holiday table next to stuffing and mashed potatoes. If you're lookinf for more salad recipes, you might also love my English Peas Salad or Tuscan bean salad.
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The ingredients
Beets - roasted until tender for earthy sweetness
Curly kale - hearty, holds dressing well (massage to soften)
Mandarin segments - canned or fresh for citrus brightness
Goat cheese - tangy, creamy contrast
Slivered almonds - nutty crunch, toast them for best flavor
Maple syrup - adds natural sweetness and fall vibes
Balsamic vinegar - deep tangy base for the dressing
Extra virgin olive oil - smooth and rich
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Beet and Kale Salad
Roast the beets: Wrap in foil and roast at 400°F until fork-tender (40-50 min). Cool, peel, and slice.
Prep the kale: Wash, remove stems, chop, and massage with a little oil + salt until soft and darker in color.
Toast the almonds: Heat in a dry skillet until lightly golden and fragrant.
Make the dressing: Whisk balsamic vinegar, olive oil, and half the maple syrup. Taste and tweak.
Assemble: In a large bowl, toss kale with beets, mandarins, almonds, and goat cheese. Drizzle with dressing, toss lightly, then finish with the rest of the maple syrup.
Tips for Success
- Massage kale for at least a minute. It makes it sweeter and less bitter.
- Use golden + red beets together for color contrast.
- Let beets cool before tossing or they'll melt the goat cheese too much.
- Add dressing right before serving to keep the almonds crunchy.
Variations
- Swap goat cheese with feta or blue cheese.
- Use pecans, walnuts, or pumpkin seeds instead of almonds.
- Replace mandarins with orange slices, blood orange, or even pomegranate seeds.
- Try a citrus-maple dressing with orange juice instead of balsamic.
Serving Ideas
- Perfect with roast chicken, grilled steak, or salmon.
- Add quinoa or farro for a hearty grain bowl.
- Serve as a Thanksgiving side with turkey and stuffing.
- Pair with crusty bread and a glass of white wine for a simple dinner.
Storage Tips
- Store undressed salad in the fridge up to 2 days.
- Keep dressing separate in a jar, then toss before serving.
- Beets and almonds can be prepped days ahead.
- Leftovers are best eaten within 24 hours for crunch.
FAQ
Can I use canned or vacuum-packed beets?
Yes, just drain well. Roasting fresh gives deeper flavor, but this shortcut saves time.
How do I make kale less bitter?
Massage it with oil and salt. If you're still not a fan, mix kale with spinach or baby kale.
Can I prep this for a party?
Definitely. Roast beets and toast almonds ahead. Assemble right before serving for freshness.
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Beet and Kale Salad with Goat Cheese and Mandarin
Equipment
- oven
- Baking sheet or roasting pan + foil
- large mixing bowl
- Small bowl + whisk (for dressing)
- Skillet (for toasting almonds)
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 4 small roasted beets peeled & sliced
- ¼ cup slivered almonds toasted
- ⅓ cup maple syrup divided
- 4 cups curly kale chopped & massaged
- 1 10 oz can mandarin segments, drained
- 2 tablespoon balsamic vinegar
- ¼ cup olive oil
- ½ cup goat cheese crumbled
Instructions
- Roast beets at 400°F until tender, cool, peel, and slice.
- Massage chopped kale with oil + salt until softened.
- Toast almonds in a skillet until golden.
- Drain mandarins and crumble goat cheese.
- Whisk balsamic, olive oil, and half the maple syrup. Adjust taste.
- Toss kale, beets, mandarins, almonds, and goat cheese. Dress, toss gently, drizzle with remaining maple syrup.
Notes
- Roast beets a day ahead to save time.
- Mix red + golden beets for a colorful bowl.
- Swap mandarins for fresh orange slices.
- Keep nuts separate until serving if prepping ahead.
Sophie Viau says
This salad has totally changed how I feel about kale! The roasted beets and mandarins add just the right sweetness, the goat cheese makes it creamy, and that maple-balsamic dressing ties everything together. Even the kale skeptics in my house go back for seconds.