Roasted Beet and Kale Salad with White Beans & Shaved Fennel (with Balsamic Vinaigrette)

Why You’ll Love This Beet and Kale Salad with White Beans and Fennel:

• It’s the perfect blend of sweet and salty thanks to the beets and plenty of shaved Parmesan.
• It’s healthy! Packed with fiber and protein thanks to all the veggies and the white beans.
• It’s DELICIOUS which is the most important factor when it comes to whether a salad is worth making in my opinion.

What is unique about this Beet and Kale Salad with White Beans and Fennel?

1. I don’t massage my kale! I ribbon it instead.
2. It is gorgeously textured thanks to the crunchy fennel and chopped Marcona almonds.
3. It takes a classic combination of kale and white beans and pumps up the volume with sweet beets and salty parmesan.

Why don’t I massage my kale?

In my opinion, massaging kale makes it feel slimy on the teeth and look like something that hangs off a ninja turtle. As such, it isn’t something I’d like to be served at a dinner party. I do understand why people do it, to make the kale easier to chew, but there is a better way.

What should I do instead of massaging my kale?

Ribbon it! Ribboned kale has structure and snap without the “wet towel” vibe of over-massaged leaves. After ribboning the kale, I toss it with a little kosher salt to wilt, as one would cabbage for coleslaw. It softens it just the right amount and makes the kale receptive to soaking in the dressing.

How do I “ribbon my kale”?

1. De-stem the kale.
   Hold the stem with one hand and strip the leaves off using your knife or your hand. Discard or compost the stems (or save for stock).
2. Stack and layer the leaves.
   Lay 3-5 leaves flat on top of each other, lining them up so the edges match. Don’t overcrowd.
3. Roll into a tight bundle.
   Starting from one long side, roll the stacked leaves into a snug cigar shape. The tighter the roll, the finer your ribbons.
4. Anchor with your non-knife hand.
   Place your non-knife hand flat on top of the roll and gently press down to keep everything compact and steady. Tuck your fingertips slightly inward for safety.
5. Slice very close together.
   Using a sharp chef’s knife, make thin crosswise cuts, keeping your slices extremely close (about ⅛ inch apart or thinner). The closer the cuts, the more delicate the ribbons.
6. Fluff and separate.
   Use your fingers to gently toss and separate the strands. You’ll have fine, tender ribbons that don’t need massaging.

Recipe FAQ:

Can I make this roasted beet and kale salad ahead of time?

It keeps well for 3–4 days in an airtight container. The kale softens beautifully without getting soggy.

What kind of white beans work best in this salad?

I am a big fan of Great Northern beans and cannelini beans (sometimes sold as white kidney beans). But chickpeas would be a great substitute.

What type of balsamic vinegar is best for balsamic vinaigrette?

I’m so glad you asked. You don’t want to use an aged or premium balsamic. Those are intended for use as a stand alone condiment. For a balsamic vinaigrette dressing I use an inexpensive supermarket variety because it is much lower in sugar, thus better suited for using in salad dressing.

Is this roasted beet and kale salad vegan and gluten-free?

It is vegetarian, not vegan, as it contains Parmesan cheese and the balsamic vinaigrette contains honey. But it can be made vegan by omitting the Parmesan or using vegan Parmesan cheese, and substituting a vegan friendly sweetener in the dressing such as agave or maple syrup. The salad is naturally gluten-free.

Need More Protein?

I love adding sardines to this salad! But canned tuna would be great too.

---

Want more high fiber, high protein, meal prep friendly salads like this?

Check out:

• 45+ Meal Prep Friendly Spring Salad Recipes
• 40+ Hearty and Satisfying Winter Salad Recipes