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Roasty Toasty Beets and Kale Salad


Beets purify the blood, cleanse the liver and support circulation of blood and qi. The sweetness of the beets is revealed by the roasting process, enhancing their earthy grounding flavor. Onions have antioxidant, anti-inflammatory and antiviral properties, while kale is packed with micronutrients like calcium, magnesium, and vitamins A and C. Creamy, cooling cheese balances these warm veggies while providing a source of vital B12. 


3 medium
beets (about 3 inches in diameter)
1⁄2 large
yellow onion, cut in half-moons
2 tsp
extra-virgin olive oil
  to taste
Sea salt and fresh ground pepper
1⁄4 cup
crumbled goat cheese
1 bunch
1⁄8 tsp
sea salt
4 tbsp
balsamic vinegar


Preheat oven to 400 degrees. Wash beets and trim ends. Reserve beet greens for salad. Slice beets crosswise into 1/4-inch-thick rounds. Spread beets and onions in a single layer in two 9-by-13-inch baking pans. Drizzle with olive oil and sprinkle lightly with salt and pepper; toss to coat.

Roast for 30 minutes, stirring every 10 minutes. Remove from oven and allow to cool slightly.

Wash and de-stem kale. Cut kale in ribbons to desired thickness and place in medium bowl. Sprinkle kale with sea salt. Massage kale until moist and tender. Cut beat greens to similar thickness.

Plate kale and greens; top with slightly cooled beets and onions. Sprinkle goat cheese atop. Drizzle vinegar evenly over salad. Serve warm or chilled.

Roasty Toasty Beets and Kale Salad


SourceOriginal recipe by Sophia Tasler, MS, Bastyr Dietetic Intern, 2012.
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes