Roasted Potato, Kale and Beet Salad

DSC07871I’m a big fan of salads ; the blend of crunchy flavors that come together to create a refreshing and delightful meal. Alas, in the winter, while I still crave my crunchy greens, I also crave something warm and filling during the cold, dark days.

Lettuce doesn’t quite work; wilted lettuce is rather sad. And summer vegetables, though they can be found in supermarkets, just feel out of place. Thus I decided to create a salad that could be served warm and used more autumn and winter vegetables.


I started with some potatoes. Medium sized red potatoes with a high water content. I don’t know if that matters because I’m only starting to be on the up and up with potato breeds, but I do know that these are the ones that my husband and I most often use for salads.


Sliced and tossed in a bit of olive oil, herbs and salt and pepper.

And baked until crispy.

But what about the crunchy greens?


Kale has been everywhere lately, and I’m a fan. It’s vibrant; reminding me of high-spring time. It’s healthy and it’s got crunch. Even after a few minutes warmed over the stove-top.

Cooked beets and some onions for some extra flavor, texture and of course color.


For a vinaigrette I used the olive oil/herb mixture left over from the potato-tossing with just a small teaspoon of Dijon mustard as an added bite. Nothing else was needed for the flavors of this salad to come through.

A nice fried egg is a good addition to anything, though hard-boiled or scrambled would be equally tasty.


I think what draws me to this salad is the vibrant colors. The deep maroon beets against the bright green kale and the crispy golden potatoes shimmering on top.

Roasted Potato, Kale and Beet Salad
Recipe type: Salad
Cuisine: Healthy
Serves: 1
Crunchy yet warm salad for winter days.
  • For the potatoes:
  • 140 grams red potatoes, peeled and sliced evenly, about two small potatoes
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp powdered garlic
  • ¼ tsp pepper
  • ¼ tsp coriander leaves
  • ¼ tsp parsley
  • For the salad:
  • 100 g kale
  • 100 g beets, cubed
  • 1 slice onion, about 20 grams
  • ½ tsp mustard
  • 1 fried egg (optional)
  1. Preheat oven to 200°C/400°F. After you’ve peeled and sliced your potatoes, mix the olive oil and herbs in a plastic Tupperware bowl with an accompanying lid. Put your slice potatoes in the mixture, cover and shake until the potatoes are well coated. Set aside the vinaigrette.
  2. Place your potatoes on a lined baking sheet and bake for 20-25 minutes, turning once half-way through or about 15 minutes in.
  3. Wash and trim your kale. For a salad such as this one, I usually cut the “ribs” out of the kale leaves. It’s more a personal preference I think, but I prefer it that way. Slice the kale into linguini-style strips.
  4. Heat a small amount of water (1 tbsp) in a frying pan and heat up the kale over medium-low heat for about 5-7 minutes. Keep the pan covered so it gets nice and steamy. Add the onions and beets at the last minute and let them warm with the kale; uncovered so that the water evaporates. Transfer everything into the bowl with the left over olive oil vinaigrette mixture, add a small teaspoon of Dijon mustard and toss again.
  5. Serve warm with a fried egg on the side.

About Holly

I love food and wine.
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  1. Wow, this looks incredible and your photos are gorgeous! What editing program do you use?
    Also, a very silly question. I’ve never cooked with beets; when you say cubed beets, are they raw or are they the ones from the can? Do they remain pretty crunchy? (I have no idea how this vegetable works :))

    • Thanks. :) It’s a pain to take photos in this apartment because I have no space and bad lighting. I use Picasa to edit my photos.

      As for the beets I buy them already cooked but not canned. If you can find them in a vacuum sealed pack or cooked fresh that’s best though I don’t see anything wrong with canned. Beets aren’t crunchy at all, it’s the kale that stays crunchy. Cooked beets are rather soft, but they don’t go mushy. Give them a try. I hated them for years but now I can’t get enough.

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