Golden Beet and Kale Salad

This golden beet salad was made after a golden beet salad I had at a local restaurant near where I live outside of Boston. I love golden beet salads. Whenever I see a golden beet salad on a menu when eating out, I just have to get it. And for some reason I tend to like golden beets more than red beets. I don’t really think they taste different…I guess it may just be a color preference? I don’t know…but they’re awesome nonetheless. This beet salad is relatively quick…once you have the beets cooked. The beets take about an hour to cook so therefore I usually cook them ahead of time. Here is my recipe:



  • 2-3 medium sized golden beets
  • 1 cup Kale
  • 1 Tablespoon Basil or Kale pesto
  • 1 Tablespoon Goat cheese crumbles
  • A small handful of Pistachios
  • Preheat oven to 400 degrees
  • Wrap each beet in aluminum foil
  • Place the wrapped beets directly in the oven
  • Bake for about 1 hour
  • When cooled, remove the skin with a paper towel (it should come off very easily)
  • Slice the beets into wedges (however big you want)
  • Place the kale in a bowl or a plate and top with the goat cheese crumbles and pistachios
  • Place the cooked beets on top of the kale salad
  • Drizzle pesto on top for dressing
My salad above in the picture is arranged differently than I said in the directions. It is only arranged like that in the picture above for a prettier display. When I ate the salad, I mixed all the ingredients together and began munching away. Arrange it in whatever way you prefer. The ingredients all together are super delicious. I especially love the pesto with the goat cheese and the beets, it’s so yummy! Enjoy this healthy salad 🙂

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