This roasted beet salad is savory, sweet, salty, and crunchy. It's packed full of color, fiber, nutrients, and healthy fats to be enjoyed as a side dish or the main course.
Cut off the greens and stems, and trim off the tough bottoms. Then, run the beets under running water and give them a scrub (a veggie brush works well here or use your hands).
Put the beets (whole or cubed) on a large baking sheet lined with parchment paper or a silicone baking mat and toss/rub with avocado or olive oil and season with salt.
Bake for about 50-60 minutes if whole (this will depend on the size of your beets) and 25-30 minutes if cubed. They're ready when a knife or fork easily glides through them.
While the beets are roasting, get the other ingredients ready. Toast the nuts in a small dry pan over medium heat for a few minutes, stirring occasionally until they're starting to turn golden brown. Set aside.
Rinse the kale and romaine. Remove the stems from the kale and cut all the greens into bite-sized pieces.
Add the prosciutto to a hot pan over medium heat and cook until crispy but not burnt. While the prosciutto is cooking, make the balsamic vinaigrette and set aside.
Now, assemble the roasted beet salad and enjoy!
Notes
Save time by roasting the beets, toasting the nuts, and making the homemade balsamic vinaigrette a couple of days in advance.
If using golden and red beets, work with your golden beets first. This will prevent the red color from bleeding into the gold.
Each head of romaine lettuce and small head of kale is about 4 cups each. If substituting greens, keep in mind you want around 12 cups chopped in total.