Beet and Carrot Kale Salad with Roasted Potatoes

Carrot and Beet Kale Salad with Roasted Potatoes

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Salad, Entree
  • Method: Oven
  • Cuisine: Vegan, gluten-free

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

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

Keywords: healthy, high-protein, vegetarian, meal prep