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This is a Greek-style roasted beet and kale salad that is colorful and flavorful. Beets and kale can easily be roasted and dressing prepared a day in advance.

Serves: Four

Prep Time: 20 Minutes

Oven Roasting Time: 35-45 Minutes


4 medium beets, peeled and sliced

1 medium sweet onion, quartered and sliced

4 tablespoons extra virgin olive oil (divided)

½ teaspoon sea salt (divided)

¼ teaspoon ground black pepper

1 teaspoon Italian herb seasoning

12 medium kale leaves, ribs trimmed away, sliced into large bite-sized pieces

¼ cup pistachios, chopped

2 tablespoons feta cheese, crumbled (optional)


4 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon honey

1 medium garlic clove, diced

1 teaspoon dried oregano

1/8 teaspoon sea salt


Preheat oven to 395˚ (F).

Cut peeled beets into bite-sized slices, toss in a bowl with 2 tablespoons of olive oil, ¼ teaspoon salt, black pepper, Italian seasoning, and onions. Place beets and onions on a baking sheet. Roast in the oven for about 35-45 minutes, until al dente.

Meanwhile, toss kale with remaining 2 tablespoons of olive oil and ¼ teaspoon of salt. Spread on a baking sheet. Roast in heated oven for 10-15 minutes, until crisp. Remove from oven and set aside.

Heat a small sauté pan to medium heat, add pistachios, stir frequently until warm, but don’t overheat until they are browned.

While beets are roasting, whisk vinaigrette ingredients together in a bowl and set aside.

When beets are ready, spoon with kale on a serving platter, drizzle dressing over them, toss gently, and garnish with nuts and cheese.  Serve warm or at room temperature.


Steven Masley, MD

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