Kale, Beet and Goat Cheese Salad {recipe}

I bought beets and kale at the market that I have wanted to make into a salad I’ve had in a restaurant. When I couldn’t find a recipe, I made my own. It was very tasty!

Kale Beet Salad


  • 1 medium beet, trimmed
  •  6 cups torn stemmed Lacinato or curly kale
  • 2 tablespoons slivered almonds
  • 1/2 cup golden raisins
  • 1.5 tablespoons goat cheese crumbles
  • 2 tablespoons olive oil
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  1. Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Peel skins with a paring knife. Cut beets into bite-size pieces.

2. After washing, tear and de-stem kale leaves and place in a bowl. Massage kale with a little olive oil to soften the leaves. Add raisins, goat cheese, and slivered almonds.

3. Prepare dressing: Combine vinegar, honey, oil, Dijon mustard, salt, and pepper in a large bowl. Whisk.

Pour over salad and toss well.

I have made a variation on this salad several times since. I’ve subbed pepitas for the almonds (I like a bit of crunch) and I’ve also added feta or crumbled blue cheese for the goat cheese. I’ve omitted the beets when I haven’t had them. The key is to massage the kale well before adding the cheese and nuts.

The formula for this one is as follows:

a green base + a salty cheese + a crunchy nut + a sweet fruit + a vinaigrette = deliciousness!

Let me know if you try it and what combo you came up with!

About Sheila @ Making the Most of Every Day

I'm a wife, mom, and a homeschool teacher. I'm always behind on housework and paper pile sorting. I'm fond of this crazy life but not of melted cheese. I want to follow hard after God, making each day really count. I like to run, read, cook (and eat!). Thanks for joining along on my journey!