Raspberry Balsamic Baby Kale Salad with Roasted Beets, Orange & Goat Cheese

Description

Tender baby kale, earthy roasted beets, juicy orange segments, creamy goat cheese, and toasted almonds come together with a bright Raspberry Dark Balsamic vinaigrette. Fresh fruit, savory cheese, and a final drizzle of balsamic make this colorful salad balanced enough for lunch and elegant enough for entertaining.

Recipe Overview

Servings: 4
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 55–65 minutes

Ingredients

Raspberry Balsamic Vinaigrette
⅓ cup Raspberry Dark Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1 teaspoon finely minced shallot
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Salad
6 cups baby kale, any tough stems removed
3 medium roasted beets, peeled and cut into bite-size pieces
1 large Cara Cara or navel orange, segmented
⅓ cup crumbled fresh goat cheese (chèvre)
⅓ cup toasted sliced almonds
Optional: thinly sliced fennel or pickled red onion
Flaky sea salt, for finishing
1–2 teaspoons Raspberry Dark Balsamic, for finishing

Instructions

• Preheat the oven to 400°F.

• Trim the beets and wrap them securely in foil. Place on a baking sheet and roast for 35–45 minutes, or until a small knife or fork slides easily into the center. Larger beets may require additional time.

• Let the beets cool until comfortable to handle. Peel away the skins and cut the beets into bite-size pieces. Set aside to cool while you prepare the remaining ingredients.

• Toast the sliced almonds in a dry skillet over medium heat for about 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer immediately to a plate and let cool.

• In a small bowl or jar, combine Raspberry Dark Balsamic, orange juice, Dijon mustard, minced shallot, salt, and black pepper.

• Slowly whisk in the Arbequina Extra Virgin Olive Oil until the vinaigrette is lightly emulsified. Taste and adjust the salt or pepper if needed.

• Place the baby kale in a large serving bowl. Add about 1 tablespoon of vinaigrette and gently massage the kale for 30–60 seconds, just until the leaves soften slightly and become glossy. Baby kale is tender, so avoid overworking it.

• Add the roasted beets, orange segments, toasted almonds, goat cheese, and fennel or pickled red onion if using.

• Drizzle with additional vinaigrette as needed and gently toss, using only enough dressing to coat the salad without weighing down the greens.

• Finish with 1–2 teaspoons Raspberry Dark Balsamic and a small pinch of flaky sea salt, if desired.

• Serve immediately.

Chef’s Tip

Baby kale is much more tender than mature kale, so it needs only a brief, gentle massage. A small spoonful of vinaigrette softens the leaves and helps the dressing cling without crushing the greens. Let the roasted beets cool before assembling the salad so they do not wilt the kale or soften the goat cheese, and add the toasted almonds near serving time so they stay crisp.

Flavor Variations

• 25 Star Dark: Replace Raspberry Dark Balsamic with 25 Star Dark Balsamic for a richer, more classic balsamic vinaigrette that complements the roasted beets and goat cheese.

• Blackberry: Replace Raspberry Dark Balsamic with Blackberry Dark Balsamic for a deeper berry character and a rich, jammy contrast to the orange and chèvre.

• Lemon: Replace Raspberry Dark Balsamic with Lemon White Balsamic for a brighter citrus-forward salad. It pairs particularly well with orange, fennel, and goat cheese.

• Grapefruit: Replace Raspberry Dark Balsamic with Grapefruit White Balsamic for a sharper citrus profile that gives the sweet roasted beets and orange extra contrast.

• Extra Crunch: Add thinly sliced fennel or pickled red onion for additional texture and a savory counterpoint to the fruit and goat cheese.

Pairings

Serve with cedar plank salmon, herb-roasted chicken, pork tenderloin, grilled shrimp, white beans, lentils, warm gluten-free bread or crackers, wild rice pilaf, or butternut squash soup. Rosé, Pinot Gris, Sauvignon Blanc, or a light Pinot Noir pair nicely with the raspberry, citrus, roasted beets, and goat cheese.

Build Your Salad

Turn this Raspberry Balsamic kale salad into a complete meal

Start with tender baby kale, build in roasted beets, orange, creamy goat cheese, and toasted almonds, then dress everything lightly with Raspberry Dark Balsamic and Arbequina Extra Virgin Olive Oil.

Finished Salad

Raspberry Balsamic Baby Kale Salad with roasted beets, orange, goat cheese, toasted almonds, and a bright Raspberry Balsamic vinaigrette

Greens

Baby kale lightly massaged with just enough Raspberry Balsamic vinaigrette to soften the leaves while keeping them fresh and structured

Toppings

Roasted beets, juicy orange segments, creamy goat cheese, toasted sliced almonds, plus optional fennel or pickled red onion

Dressing & Flavor Pairing

Raspberry Dark Balsamic and Arbequina Extra Virgin Olive Oil create the vinaigrette, with a small fresh balsamic drizzle at the end for brighter raspberry flavor

Recipe Notes

Beet cooking time varies considerably with size. Begin checking around 35 minutes, but continue roasting until the center is completely tender rather than relying on the clock alone.

The Raspberry Balsamic vinaigrette follows the Pacific Northwest Specialties house vinaigrette ratio of ⅓ cup balsamic to ¼ cup olive oil. The orange juice, Dijon, and shallot add brightness and savory balance without masking the Raspberry Dark Balsamic.

For the best presentation, let the roasted beets cool before adding them to the salad. Red beets can stain the goat cheese and orange, so you can arrange the beets over the dressed kale rather than aggressively tossing everything together if appearance matters.

The vinaigrette can be prepared ahead and refrigerated. Whisk or shake well before using. Roast the beets ahead if desired, but assemble and dress the salad shortly before serving so the kale remains fresh, the almonds stay crisp, and the goat cheese retains its creamy texture.