I’ve loved beets ever since I was a little girl. Crazy kid, I know. This beet and goat’s cheese kale salad is a fantastic power lunch for any beet lover.

I never was a fan of red beet eggs, but my mom used to make the best Harvard Beets – not from the can. I remember one year we had fresh beets and I was amazed that such hard, ugly, looking dirty things could turn into such a beautiful dish. She blanched them and I helped her peel them. Oh, we had deep magenta-colored hands for days, but so pretty, right?

I found a cheat for having yummy fresh-tasting beets for lunch and dinner. I met Love Beets at several food and produce shows and fell in love. I was so happy to hear they are a relatively local company (Rochester, NY) and I can easily find their product in my grocery store.

This yummy salad is just the thing I need when lunchtime comes around and is a perfect holiday salad for entertaining as it looks so festive. Best of all, it’s super simple and uses simple ingredients.

Easy Add-Ins and Swaps

Note: These add-ins and swaps will change the nutritional value of your dish.

Add salmon or steak
Swap kale for mixed greens or arugula
Add dried cranberries
Add sliced orange wedges
Swap feta in for the goat cheese
Add whole grains, rice, or cooked lentils
Use a citrus-based dressing

Beet and Goat’s Cheese Kale Salad

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Beet and Goat Cheese Kale Salad is a healthy and delicious choice for any meal, from dinner veggie side to lunch salad. Earthy beets, creamy goat cheese, and hearty kale, are a perfect combination of textures and flavors.

Author: Heather McCurdy
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 1x
Category: Salad

Ingredients

Scale

6 cups/large handful kale, chopped with the thickest stems removed
3 cooked beets* (Love Beets win the day!)
4 ounces goat cheese
1 cup pumpkin seeds
Balsamic Dressing (to taste)
Black pepper (to taste)

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Instructions

Put 1/2 kale in a salad bowl.
Thinly slice beets and put 1/2 on top kale.
Cut off bits of goat’s cheese and dot salad.
Sprinkle a small handful of pumpkin seeds over top.
Repeat layers.
Finish with a drizzle of balsamic dressing and black pepper.

Notes

*I prefer buying Love Beets as opposed to making my own. They are less mess and super easy.
This recipe is easy to adjust quantities for how many people you are serving. As a lunch salad for one, I generally half the recipe.
If you want to add a protein, salmon or steak are great options.
The balsamic dressing is not included in the nutritional value as you may use whatever kind you prefer in the amount of your choosing.