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Roasted Beet Salad


4 medium red beets

2 cups packed, chopped baby kale

1 cup drained and rinsed chickpeas

3 tablespoons olive oil, divided

2 tablespoons fresh lemon juice

1/4 cup crumbled feta cheese

1/4 cup roasted salted cashews

1 tablespoon chopped fresh chives

1 teaspoon Everyday Seasoning, divided


Preheat oven to 425°. Wrap each beet in foil; place directly on oven rack and roast 1 hour or until tender. Let beets cool completely; remove foil. Carefully peel beets; cut into 1 1/2-inch pieces.

In large bowl, toss kale, chickpeas, 1/2 teaspoon of Everyday Seasoning and 2 tablespoons oil; spread into even layer on rimmed baking pan. Roast kale mixture 15 minutes or until golden brown, stirring once.

In large bowl, whisk lemon juice, 1/2 teaspoon of Everyday Seasoning and remaining 1 tablespoon oil; fold in beets and kale mixture. Top with feta, cashews and chives for serving. Makes about 5 cups.

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