January 20, 2025

Roasted Beet and Orange Kale Salad

This post was originally published here February 18, 2015. I’ve since adjust the recipe slightly. And updated the photographs and text.

This BIG kale salad has farro, roasted beets, oranges, avocado, goat cheese and a simple homemade balsamic dressing. It’s bright and satisfying. It’s the perfect Winter salad that can be enjoyed as either a main meal or a side dish.

It’s easy to get into a produce rut in the Winter. I know it seems like there aren’t as many exciting choices at the grocery store this time of year. I get it. Because it happens to me, too. But when I’m starting to feel that way, I go hard on citrus. There are so many interesting and beautiful varieties of citrus that are currently available. And it’s fun and easy to incorporate them into all kinds of savory and sweet dishes!

This Roasted Beet and Orange Kale Salad is a prime example. I honestly couldn’t choose what type of oranges I wanted to highlight in this salad. So I didn’t! I used a combination of Cara cara oranges, blood oranges and mandarin oranges for this recipe. Because why not, right? They add so much color and flavor to this salad. Feel free to mix it up and use as many (or as few) varieties as you want!

Beets and oranges are kind of a classic pairing for salads, so I roasted up some thinly sliced beets to add to this dish. I also included farro, which is one of my favorite grains to use in salads because it has a great chewiness that makes salads more filling. This Roasted Beet and Orange Kale Salad is finished with diced avocado, crumbled goat cheese and a homemade dressing made with balsamic vinegar and fresh squeezed orange juice.

So join me in shouting “Winter salads don’t have to be boring”!

Cheers,

Liz

Get the Recipe:

Roasted Beet and Orange Kale Salad

At a Glance:

Yield: Serves 2-4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Print

Ingredients

For the Farro:

• 1 cup water
• 1/2 cup farro
• 1 bay leaf
• 1/4 tsp. salt

For the Salad:

• 2 medium beets, trimmed and peeled
• About 1/2 tablespoon extra-virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 bunch lacinato kale, stems removed and leaves thinly sliced
• 2-3 small-medium oranges, peeled and sliced or segmented
• 1 avocado, pitted, peeled and cubed
• About 1/3 cup crumbled goat cheese

For the Dressing:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh squeezed orange juice
• 1 tsp. honey
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Instructions

1. Combine all the ingredients for the farro in a medium saucepan set over medium-high heat. Bring to a boil and then adjust the heat to maintain a simmer. Cook, covered, until most of the water is absorbed, about 25-30 minutes. Discard the bay leaf and drain any remaining liquid. Fluff the farro with a fork and set aside to cool.
2. Meanwhile, pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
3. Slice the beets into 1/4-inch thick slices and spread them out on your prepared baking sheet. Brush each slice with olive oil and sprinkle with the salt and black pepper. Transfer the baking sheet to your pre-heated oven and roast the slices for 20-25 minutes, or until tender. Remove the baking sheet from your oven and set aside to cool. 
4. Whisk together all the ingredients for the dressing and set aside.
5. Add the kale to a large bowl. Drizzle with about half of the dressing and toss until the kale leaves are shiny and well coated. Then add the farro, beet slices, orange slices/segments, avocado and goat cheese. Toss gently to combine, drizzling with additional dressing, as needed.
6. This salad will keep for up to 1 day stored in an airtight container in your refrigerator.