This salad was created when I was away on a girls trip in the Amador Wine Country. I was feeling extra relaxed and inspired to cook for a bunch of happy ladies. The house we were staying in had a dreamy kitchen, tricked out with shiny industrial appliances, marble counters, and a rolling vineyard view. I was in my happy place, and this beauty came together. That summer afternoon we enjoyed Krispy Kale Beet Salad with some juicy beef sliders and wine some local wine. Awwhhh it was a good day!
Since then, I’ve made this salad throughout the seasons and loved it every time. It lends itself to vibrant colored ingrediants that can be found in the dead of winter or the peak of summer. We recently made it alongside our French Onion Soup – I’m pretty sure an angel or two sang, because it felt so right. (Side note: if you are looking for the perfect thing to do for your mom for Mother’s Day, make her this meal!!) Hope you have a good time eating this as much as we do!
To begin, seek out produce that is as colorful as possible! Pick up some funky colored carrots and beets at the farmers market or check out your grocery store. I was lucky enough to find these babies at Safeway.
Here’s my wild child, Patrick, who jumped in at the last second!
Preheat oven to 400 degrees. Wash, dry, peel, chop, drizzle, and toss your veggies with olive oil and season. Place them in a single layer on cooking sheets and bake until they are all slightly crisp. However, you are not looking to dry them out completely. 
The close-up below, of the fork bite, is the crispness to shoot for. Assemble the salad while still warm, or set aside everything until later and combine and serve at room temp. To let the colors shine, put the kale on the bottom of your serving dish and sprinkle the beets, carrots, mandarins, pistachios, and goat cheese on top-enjoy! 
–Ash
- About 6 cups kale, washed and dried well
- 2 medium sized beets
- 3 medium carrots or handful of baby carrots
- 1 tsp sugar
- ¼ crumbled fresh goat cheese/ chevre'
- ⅛ cup rough chopped roasted pistachios
- ½ cup drained canned mandarin oranges (fresh is good too, but the extra sweetness from the canned variety was our favorite for this one)
- Olive oil for drizzling
- Salt and pepper to taste
- Preheat oven to 400 degrees farenheit. Peel and slice beets and carrots to desired sizes. We made ours about ⅛ inch thick
- Arrange carrots and beets on baking sheet(s) in single layer, drizzle with olive oil to lightly coat and toss.
- Sprinkle them with salt and fresh cracked pepper, and the teaspoon of sugar.
- Bake in oven about 10 minutes and turn everything over and bake for another 10 minutes, or until the carrots and beets are cooked through and very lightly crisped and browned on edges.
- Chop Kale into fork sized pieces you think you can fit in your mouth.
- Unless you have a double oven you may have to do the roasting in batches. When the carrots and beets are done set them aside and place chopped kale on sheets.
- Drizzle kale with olive oil and toss to coat.
- Cook kale about 10-15 minutes or until it is a bit crispy, remove from oven and sprinkle with salt and pepper.
- When you are ready to eat, assemble salad with kale on bottom, followed by carrots, beets, mandarins, goat cheese, and finally the roasted pistachios.
- This salad is awesome undressed, but if you want to add an extra punch of flavor it is also great with a champagne or fruit based vinaigrette like raspberry or orange.
