Roasted Beet Salad with Goat Cheese and Walnuts

Roasted Beet Kale Salad with Goat Cheese and Walnuts


Balsamic Vinaigrette:



  1. Preheat oven to 400 degrees and line rimmed baking sheet with parchment paper.
  2. Remove the tops and the roots of the beets and peel each one with a vegetable peeler.  Cut the beets into 1-2 inch chunks. Arrange onto sheet pan, toss with olive oil and season well with salt and pepper. Roast for 35-45 minutes, tossing halfway, until beets are fork tender.
  3. Meanwhile, make the vinaigrette by combing all ingredients in a mixing bowl or mason jar.  Shake or whisk to combine; set aside.
  4. Place kale in a large serving bowl and drizzle with a few T olive oil.  Using your hands, massage the kale for 30-45 seconds; set aside.
  5. To assemble, top kale with roasted beets, walnuts, and goat cheese.  Add vinaigrette as desired.  Enjoy!!
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