Roasted vegetables have a way of transforming the simplest ingredients into something deeply flavorful, and this kale salad with roasted beets and turnips is a perfect example. The vegetables are tossed with silan, a rich date syrup commonly used in Middle Eastern cooking, which caramelizes in the oven and brings out their natural sweetness. Paired with hearty kale, nutty buckwheat groats, and crunchy pistachios, the salad has a wonderful balance of textures and flavors. A bright lemon silan vinaigrette ties everything together, making this a nourishing, satisfying dish that works beautifully as a light meal or a vibrant side.
Roasted Beet and Turnip Kale Salad with Buckwheat and Pistachios
A hearty and vibrant kale salad with roasted beets and turnips, nutty buckwheat groats, and crunchy pistachios, all tossed in a bright lemon silan vinaigrette. This wholesome salad is full of texture and flavor and works beautifully as a nourishing main or a colorful side dish.
Ingredients
For the Roasted Vegetables
- 4 small beets peeled and cut into ¾-in cubes
- 2 medium turnips peeled and cut into ¾-in cubes
- 2 tbsp olive oil
- 1 tbsp silan date syrup
- kosher salt
For the Buckwheat
- ½ cup buckwheat groats
- 1 cup water
- ½ tsp olive oil
- 1 tsp consome
For the Lemon Silan Vinaigrette
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 2 tsp silan
- 1 tsp dijon mustard
- kosher salt
For the Salad
- 1 large bunch of curly kale stems removed and leaves finely chopped
- ⅓ cup pistachios roughly chopped
- flake salt
Instructions
- Roast the vegetables. Preheat the oven to 400°F. Toss the beets and turnips with olive oil, silan, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, until tender and caramelized. Let cool slightly.
- Cook the buckwheat. Rinse the buckwheat groats under cold water. In a small saucepan combine buckwheat, water, olive oil and consome. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes, until tender. Let cool.
- Make the vinaigrette. In a small bowl whisk together olive oil, lemon juice, silan, Dijon mustard, salt, and pepper until emulsified.
- Massage the kale. Place chopped kale in a large bowl. Add a spoonful of the vinaigrette and massage the leaves for about 1 minute until slightly softened.
- Assemble the salad. Add the cooked buckwheat and roasted vegetables to the kale. Drizzle with the remaining vinaigrette and toss gently to combine. Top with chopped pistachios, flake salt and serve.