Roasted Beet, Carrot, and Kale Salad

Roasted Beet, Carrot, and Kale Salad

This fresh winter salad is packed with detoxifying ingredients: Beets help to purify the blood, while carrots support liver function and kale is rich in antioxidants. Pumpkin seeds are also a great source of magnesium for muscle relaxation and smooth digestion. Make it a complete meal by adding your favorite protein, such as chicken, shrimp, salmon, cannellini beans, or tempeh (unless avoiding soy). And use organic ingredients whenever possible!


  • 2 medium-sized beets, peeled and diced
  • 4 medium-sized carrots, peeled and diced
  • ½ red onion, thinly sliced
  • 2 cups of kale leaves, chopped
  • ¼ cup of pumpkin seeds
  • ¼ cup of crumbled vegan feta cheese such as Follow Your Heart Dairy-Free Feta Crumbles 
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of raw honey
  • 1 tablespoon of raw apple cider vinegar
  • Salt and pepper, to taste


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
  2. Place diced beets and carrots on the prepared baking sheet. Season with salt and pepper. For a bit of moisture without oil, you can sprinkle a little water or broth over them. This will help to steam the vegetables slightly while they roast.
  3. Roast in the preheated oven for 20–25 minutes, or until tender and lightly charred, stirring halfway through for even cooking. Note: You can also roast the vegetables in an air fryer for easy oil-free cooking.
  4. While the beetroot and carrots are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper.
  5. In a large salad bowl, combine the roasted beetroot and carrots, sliced red onion, chopped kale, pumpkin seeds, and crumbled feta cheese. Toss with the dressing and serve warm.