Roasted Beet Salad with Honey Lemon Dressing

Roasted Beet Salad with Honey Lemon Dressing

I wasn’t originally a fan of beets. Let’s just say they’ve grown on me. Especially since eating this gorgeous roasted beet salad.

Beet salad might not seem like something you’d love to eat, but this roasted beet salad with honey lemon dressing is. The leafy kale is offset by the rich and unctuous beets, with tiny pops of creamy goat cheese in each bite. The honey lemon dressing lightly sweetens everything. I never thought I would be telling you to eat kale and beets and goat cheese, but here I am. I sound like Dwight.

A few things to note: I HIGHLY recommend not assembling the salad until you’re ready to eat. Beets are juicy, which is a wonderful thing, but not when they soak your lovely crisp kale in beet juice. I also find that I enjoy the salad more when I slice the beets thinly. That’s all; I hope you love it!


  • 2-3 medium beets
  • 1 head kale
  • 3 tablespoons lemon juice
  • 1 teaspoon garlic
  • 1 cup crumbled goat cheese
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 tablespoons good olive oil
  • 1 teaspoon thyme


First, preheat your oven to 425 F. Next, trim and wash your beets. Wrap them loosely in foil, and place on a cookie sheet. Drizzle a few drops of water on top of each beet to keep them moist, and place in the oven. Roast your beets for 45-50 minutes, or until they can be easily pierced with a fork. Check them occasionally to make sure they aren’t getting too dry, or they will burn. When the beets are done, remove them from the oven to cool. Once cool, run the beets under cold water while rubbing at the skin to peel them. Slice into thin discs and set aside.

While the beets are roasting, prepare your kale by stripping the leaves from the stem and chopping into bite-size pieces. You can avoid massaging the kale (rubbing it with citrus or another acid to break it down and make it more tender) by placing the chopped kale in your chosen bowl and tossing it with the lemon juice and garlic. Allow your kale to rest until you’re ready to assemble the salad.

Finally, whisk together the honey, lemon juice, olive oil, and thyme to make your dressing. Put everything aside until you’re ready to assemble the salad, so that everything remains crisp.

When you are ready to serve your beet salad, top the kale with your roasted beets, sprinkle goat cheese on top, and drizzle the honey lemon dressing over all. Enjoy!

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