Passover Cooking: Roasted Beet & Kale Salad

A few years ago, I wrote about cooking Kosher for Passover (or K for P as I like to call it), and this sophisticated yet simple salad has become one of my go-to recipes. What I love about this dish is how it transforms humble ingredients into something that looks and tastes restaurant-worthy. This recipe serves 2-4 people, making it perfect for a family Seder or casual dinner.

The combination of earthy roasted beets and nutrient-rich kale creates a beautiful contrast in both flavor and texture. I’ve found that letting the beets cool in the refrigerator after roasting allows their natural sweetness to develop while making the salad preparation more manageable. The addition of perfectly boiled eggs, using Julia Child’s method, adds protein and makes this salad substantial enough for a light meal.

Yield: 2-4 Servings

Roasted Beet & Kale Salad

Print

A sophisticated Passover-friendly salad combining roasted beets, fresh kale, and perfectly boiled eggs with a bright vinaigrette. This nutrient-rich dish serves 2-4 people and can be partially prepared in advance for easy assembly.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 large beets
• 4 cups Lacinato kale, stems removed
• 2 large eggs
• 3 tablespoons apple cider vinegar
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1/2 cup crumbled feta cheese (optional)
• Sea salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 400°F.
2. Wash beets and wrap them whole in foil.
3. Roast beets for about 1 hour until tender when pierced.
4. While warm, peel beets and cut into chunks.
5. Season beets with vinegar, salt, and pepper.
6. Refrigerate seasoned beets until cold.
7. Place eggs in cold water and bring to a boil.
8. Remove from heat, cover, and let stand for 10 minutes.
9. Transfer eggs to ice water bath.
10. Strip kale leaves from stems and tear into bite-sized pieces.
11. Make vinaigrette by combining remaining vinegar, lemon juice, oil, salt, and pepper.
12. Toss cold beets and kale with vinaigrette.
13. Peel and slice eggs.
14. Top salad with sliced eggs and optional feta cheese.
    

Notes

For best results, make sure all ingredients are Kosher for Passover certified. The beets can be roasted a day ahead and stored in the refrigerator, making assembly quick and easy. If the kale seems too tough, massage it gently with a bit of the vinaigrette to soften it before combining with other ingredients.

Try adding roasted chickpeas (if permitted during Passover) for extra protein and crunch, or experiment with different herbs in the vinaigrette. The salad can be assembled up to 2 hours before serving, but add the eggs just before presenting to maintain their appearance.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 275Total Fat: 17gSodium: 250mgCarbohydrates: 22gFiber: 6gSugar: 6gProtein: 6g