It is that time of year when it feels challenging to find the most appropriate recipes to our seasonal veggies. Here is a  delicious recipe that will make your mouth and bellies really happy…

roasted beet and kale salad

Roasted Beet Salad Recipe

5 from 3 reviews

  • Author: The Mediterranean Dish
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6
  • Category: Salad
  • Cuisine: Mediterranean


  • 1 bunch kale, washed, dried, ribs removed, roughly chopped
  • 6 beets, washed, dried and peeled
  • 1/2 tsp dried rosemary
  • 1/2 tsp garlic powder
  • salt and pepper
  • olive oil
  • 1/4 medium red onion, thinly sliced
  • 1-2 tbsp slivered almonds, toasted

lemon-honey vinaigrette

  • 1/4 cup olive oil
  • 1 1/2 lemon, juice of
  • 1/4 cup honey
  • 1/4 tsp garlic powder
  • 1 tsp dried rosemary
  • Salt and pepper


  1. Preheat oven to 400 degrees F.
  2. Prepare ingredients as indicated above.
  3. Toss kale with salt, pepper and a little olive oil. Place on a lightly oiled baking sheet. Roast in oven for a brief five minutes. Remove from heat and set aside.
  4. Take peeled beets and cut them into 1 1/2 wedges. Place on a lightly oiled baking sheet. Sprinkle with rosemary, garlic powder, salt and pepper. Toss with a little olive oil making sure beets are well-coated with the olive oil and spices.
  5. Place the beets on the middle rack of the 400 degrees F-heated oven. Roast for 45 minutes, tossing/turning beets twice.
  6. While beets are roasting, make the lemon-honey vinaigrette. Simply mix vinaigrette ingredients in a small bowl, whisk to combine. Set aside.
  7. When beets are tender to your liking, remove from oven and let them cool slightly.
  8. In a medium salad bowl, combine kale, beets and sliced red onions. Dress your salad with the lemon-honey vinaigrette, and toss together. Garnish with the toasted slivered almonds. Enjoy!



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