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Recipe revamp: Cancer-fighting salad

Roasted beet and kale salad

From SheKnows Canada
It probably won't surprise you to hear that some salads aren't as healthy as they could be, but fortunately that's not the case with this revamped cancer-fighting salad. This nutritious salad is made with cancer-fighting ingredients and is a tasty way to help keep you healthy.

Roasted beet and kale salad

When prepared with the right ingredients, even a simple salad such as a roasted beet and kale salad can have cancer-fighting properties. This fresh take on a salad relies on only three potent anti-cancer foods to give it nutritional punch, and the result is an earthy yet slightly sweet dish that might help you ward off disease.

Learn more about cancer-fighting foods >>

Roasted beet and kale salad

Serving size 2


For the salad

  • 4 medium beets
  • 1/2 a bunch of fresh kale, preferably Tuscan kale (curly kale is pictured)
  • 1/2 cup walnuts, toasted and chopped
  • Drizzle of olive oil
  • 1-1/2 teaspoons walnut oil
  • Salt
  • 1/2 cup goat cheese for garnish, optional
For the dressing
  • 3 tablespoons walnut oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • Drizzle of honey to taste



Prepare the beets

  • Preheat the oven to 400 degrees F.
  • Wash the beets. Trim off the roots and stems.
  • Lightly coat the beets with olive oil, and then wrap them individually in aluminum foil.
  • Place the beets on a baking sheet, and roast them until tender, approximately 60 minutes, depending on their size.
  • When done, allow the beets to cool enough to handle, and then peel off the skins, and cut them into small cubes.

Roasted beet and kale salad

Roasted beet and kale salad


Mix the dressing

While the beets are roasting, add the dressing ingredients to a small bowl or shaker. Whisk or shake until well blended.

Roasted beet and kale salad


Clean, chop and ready the kale

  • Wash and dry the kale. Fold the leaves in half lengthwise, and cut off the stems and ribs. Rough-chop the remaining parts of the leaves into bite-sized pieces.
  • In a medium bowl, add the kale leaves, and massage in about 1-1/2 teaspoons of walnut oil and a pinch of salt. Let sit until the beets have cooled and are ready to use.

Roasted beet and kale salad

Roasted beet and kale salad


Salad assembly

  • To assemble the salad, pour the dressing over the kale, and gently massage it into the leaves. Stir in the walnuts and beets, and then serve.
  • Garnish with pieces of goat cheese if desired.

Roasted beet and kale salad

Roasted beet and kale salad

More salad ideas

Healthier, tastier salads
Fresh vinaigrettes to add pizzazz to your salads
Salads on the go

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