Roasted Beet Salad with Kale - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

Pair the sweetness of roasted beets with tart lemon and tangy goat cheese for a delightful fall salad. Serve with your favorite lean meat dish and a whole grain roll for a balanced meal you can relish.


  • 6-7 medium beets, peeled
  • 1 tablespoon olive oil
  • 2 lemons
  • 2 shallots, peeled and halved
  • 4 cups kale, chopped
  • 1/4 cup fresh lemon juice
  • 1 teaspoon honey
  • 4 tablespoons olive oil
  • 2 ounces crumbled goat cheese


  1. Preheat oven to 425 Degrees Fahrenheit. Oil the beets, lemons and shallots and bake until beets are tender. Remove the lemons and shallots when they are browned.
  2. Add the pulp from the lemons to the shallots. Mix with honey and lemon juice until well mixed. Whisk in the remaining olive oil.
  3. Pour the vinaigrette over the kale and toss to combine. Slice the beets and add to the kale. Top with goat cheese and serve.
Nutritional analysis per serving: Calories 195; Total Fat 14.5g (18% Daily Value); Saturated Fat 3.5g (18% DV); Trans Fat 0g; Cholesterol 8mg (2% DV); Sodium 110mg (5% DV); Total Carbohydrate 16g (6% DV); Dietary Fiber 5g (18% DV); Total Sugars 8g; Includes 1g Added Sugars (2% DV); Protein 5g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 10% DV; Vitamin K 70% DV; Vitamin C 50% DV; Copper 45% DV.
Recipe by Guiding Stars at
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