Roasted Carrot Beetroot and Kale and Salad

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  • 2 medium beetroots, peeled, quartered and sliced 1/2 cm thick
  • 2 large carrots, sliced 1/2 cm thick
  • 3 tbsp olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 medium shallots, quartered lenthwise (or leek or onion)
  • 1/4 cup unsalted pumpkin seeds
  • 4 cups chopped kale
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1/3 dried cranberries
  • 120g goats cheese (optional)


  1. Preheat the oven to 215 degrees C. In a large bowl, combine beetroot, carrots, 2 tablespoons of the olive oil and salt and pepper. Add carrots and beetroot to a baking sheet and roast in oven for 15 minutes.
  2. Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet. Roast for an additional 10-15 minutes or until the vegetables are just tender.
  3. Meanwhile, place the chopped kale in the same bowl where the beets and carrots were. Add remaining tablespoon of olive oil and massage into kale leaves with your hands until the leaves are bright green and tender, about 2-5 minutes.
  4. In a small bowl, mix together the lemon juice, maple syrup and Dijon mustard until combined.
  5. Remove vegetables from the oven and allow them to cool for 5 minutes. Add vegetable mixture to the bowl with the kale and toss with the dressing until well combined. Add the dried cranberries. Allow salad to sit for at least 30 minutes to allow the flavours to combine. Serve cold or at room temperature.

See original recipe at for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here.