This vegan Carrot Beet Kale Salad with Roasted Potatoes is an interesting combo but I promise you’re going to love it. Made with spiced roasted potatoes, crispy baked tofu, grated beet and carrot, kale and tahini sauce, this is no plain, boring vegan salad.

Beet and Carrot Kale Salad with Roasted Potatoes

Table of Contents

Salad Ingredients

To make this beautiful, filling, hearty kale salad, you will need:

Tofu. You can use medium, firm or extra-firm tofu in this recipe. I made oil-free dry-fried tofu in this recipe because I wanted to show the technique for making tofu this way. You can also do baked tofu but following this recipe. As an alternative to tofu, this salad is also yummy with tempeh.

Kale. The kale is going to be kept raw for this salad so I suggest de-stemming it and chopping it very finely. If you have a hard time digesting raw kale, you can massage it with a tiny bit of olive oil and a splash of lemon, or throw it in a pan with a splash of water and cook for just a few minutes until it turns a deep, dark green.

Potato. I used russet potatoes for this recipe and used a bit of oil to cook them. This is optional and I usually don’t use oil for roasting potatoes. To make the potatoes oil-free, simply omit the oil! They’ll cook up a bit dryer but come out a nice and puffy when you roast oil-free. I like both techniques so it’s up to you. I used just 1 tsp of extra virgin olive oil. You can also use avocado oil or coconut oil. You can use any yellow or white potato in place of the russet potatoes.

Veggies. I used raw grated beet and carrot. I love adding this combo to kale salads! They’re both sturdy veggies so if you’re food prepping this salad or packing up leftovers they won’t get soggy.

Spices. I used just a bit of spices for roasting the potatoes and the tofu. I used garlic powder, onion powder, chili powder, salt and pepper for the tomatoes and garlic powder, salt and pepper for the tofu.

Lemon tahini sauce. Top it all off with my go-to lemon tahini dressing. To make this you’ll need tahini, lemon, water garlic powder, sea salt and maple syrup.

Beet and Carrot Kale Salad Ingredients - Running on Real Food How to Make Dry-Fried Tofu for Beet and Carrot Salad - Running on Real Food How to Make Roasted Potatoes for Beet Carrot Kale Salad - Running on Real Food

No Boring Salads

I hope you guys enjoy this addition to my No-Boring-Salads salad collection. It’s high in protein and fibre, full of nutrition, filling, works well for meal prep and of course, tastes amazing.

Roasted Potato Tofu Kale Salad with Beet and Carrot - Running on Real Food

More Epic Vegan Salads

If you love this one, check out some of my other epic salad creations below. With their mixture of cooked and raw ingredients, these salads are perfect year round instead of being reserved for just the warmer months.

Roasted Beet Salad with Chickpeas // Kale Caesar Salad // Roasted Squash Salad // Avocado Corn Salad // Fall Harvest Salad

For more beet goodness, try this beet chickpea salad or these amazing quinoa beet burgers.

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Beet and Carrot Kale Salad with Roasted Potatoes

Carrot and Beet Kale Salad with Roasted Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Salad, Entree
  • Method: Oven
  • Cuisine: Vegan, gluten-free
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This fully loaded kale salad is not a boring vegan salad. It’s packed with nutrition, full of flavour and texture and makes a filling, hearty, healthy meal any time of year.


For the Roasted Potatoes

  • 2 russet potatoes, cut into chunks (about 1 cup chopped per salad)
  • sprinkle of garlic powder, onion powder, salt and pepper
  • 1 tsp extra virgin olive oil
  • optional: light sprinkle of chili powder or cayenne

For the Tofu

  • 1 package medium, firm or extra-firm tofu, cut into slabs
  • sprinkle of garlic powder, onion powder, salt and pepper

For the Tahini Sauce

  • 6 tbsp tahini (90 g)
  • 1/4 cup fresh lemon juice
  • 1/4 cup water (or more to reach desired consistency)
  • 1 tsp each sea salt and garlic powder
  • 2 tsp pure maple syrup

For the Salad (per serving)

  • 1 small beet (approx. 1/2 cup grated)
  • 1 larger or 2 small carrots ( approx. 1/2 cup grated)
  • 2 cup/handfuls de-stemmed and finely chopped kale
  • squeeze of fresh lemon juice
  • salt and pepper, if desired
  • dash of hot sauce, if desired


  1. To make the roasted potato, pre-heat the oven to 425 degrees. Place the chopped potato on a baking tray lined with a silicone baking mat or parchment paper. Drizzle with the olive oil and sprinkle with the spices. Use your hands to mix so all the peices are well coated. Place the tray in the oven and roast for 30-45 minutes until browned and fork tender.
  2. To make the tofu, cut into slabs or cubes and toss with a bit of garlic powder, salt and pepper. You can add a little splash of soy sauce or gluten-free tamari as well if desired. Heat a non-stick skillet over medium-high heat. Add the tofu and “dry-fry”, shaking the pan every couple of minutes until all sides are browned. Alternatively, follow this method for baked tofu.
  3. To make the tahini sauce, whisk all the ingredients together in a bowl or shake in a container.
  4. To prepare the salad, add the kale, beet and carrot to a bowl, top with 1/4 of the tofu, potatoes and tahini sauce.


  • Serving Size: 1/4 of recipe
  • Calories: 474
  • Sugar: 9 g
  • Fat: 19 g
  • Carbohydrates: 58 g
  • Fiber: 10 g
  • Protein: 23 g