Beets feel like an often forgotten cool-weather crop that is perfect for fall. My favorite way to cook them is to roast them in the oven. Then they can be added to any salad or bowl. This roasted beet and goat cheese kale salad is one example.
The earthiness of the beets is tamed by the creamy, tangy goat cheese, making them a perfect pairing for any salad. I like to add some crunch to my salad, so I top with sunflower seeds as well.
There are many different kinds of beets, and they will all work in this recipe. I used baby golden beets. The peel can be left on for roasting as long your beets are not woody. I prefer to dice my beets instead of roasting them whole because it takes a lot less time, and beets of different sizes can be used all together after being diced.
Variations the to Roasted Beet and Goat Cheese Kale Salad recipe:
- Greens: I use kale because it is my favorite. Make sure to give the kale a quick massage before adding to the bowl. You can use any green you like, such as spinach or arugula, as well.
- Crunch: I used sunflower seeds because that’s what I had in the pantry. Any nut or seed would be delicious. Try pepitas, slivered almonds, or roasted pecans.
- Protein: Again, I used chickpeas because they are my favorite. You can swap them out for another protein, or add additional proteins based on your taste preferences and dietary choices.
- Dressing: For me, the homemade red wine vinagrette is non-negotiable. The brightness it adds transforms the salad. A heavy or creamy dressing simply will not do here, but you could swap out red wine vinegar for white wine vinegar easily.
Roasted Beet and Goat Cheese Kale Salad
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 2
- Method: Roasting
Ingredients
- 2 cup beets, diced to ½ inch (from two large or four small)
- 6 cups torn kale, massaged
- 1 cup cooked chickpeas (from a can)
- 2 oz goat cheese, crumbled
- 3 TBS roasted salted sunflower seeds
- Fresh cracked black pepper, for serving
Dressing
- 2 TBS each: red wine vinegar and olive oil
- ¼ tsp each: salt and dijon
Instructions
- Toss beets with olive oil and a pinch of salt. Roast at 375 degrees F for 20-25 minutes, or until tender. Let cool slightly or completely before adding to the salad.
- Layer salad with kale, chickpeas, roasted beets, goat cheese, sunflower seeds and cracked black pepper.
- Mix together all ingredients for the dressing. Drizzle over salad and serve.
Roasted Beets adapted from Cookie and Kate. Recipe adapted from my Beet and Chickpea Salad.
