Eat More Kale! It’s so delicious in a Kale & Roasted Beet Salad made with My Favorite Salad Dressing.

Bonus: The leftovers are even better the next day! #zerowaste Kale

Steps for a simple, healthy Kale & Roasted Beet Salad:

  • Kale – trim the kale stalks(toss out), slice the leafy parts into small pieces, wash, spin dry, and set aside.
  • Beets – wash, wrap in aluminum foil, place on a jelly-roll pan to catch any drips, roast in a preheated 400ºF oven for 1 1/4 hours, peel while still warm, rinse under water, dice and set aside.
  • Salad Dressing – in a mini Cuisinart® chop a couple of garlic cloves, add the remaining ingredients, pulse a few times and set aside.
  • Avocado – slice with an avocado slicer and set aside.
  • Feta cheese – crumble the feta cheese.
  • Tossing the salad – a couple of hours before serving the Kale & Roasted Beet Salad, toss the kale with the desired amount of salad dressing. About 3 tablespoons for 1 head of kale should be plenty. At serving time, toss in some roasted beets and feta cheese.
  • Serving the Kale & Roasted Beet Salad – serve with avocado slices on the side.
  • Eat more kale!
    5 from 1 vote

    My Favorite Salad Dressing

    So delicious and extremely easy to make. Make it one time . . . you will never go back to store-bought salad dressings!


    • 3 garlic cloves, peeled
    • juice of 1 large lemon
    • 1 T. dried Italian seasonings
    • 1 t. Dijon mustard
    • 1 t. salt
    • freshly ground pepper to taste
    • 1 cup extra-virgin olive oil


    1. In the bowl of a mini Cuisinartº, mince the garlic.

    2. Add the remaining ingredients, pulse a few times to emulsify the mixture.

    3. Pour into a jar; refrigerate.

      Before tossing with salad, bring to room temperature.

    4. *Salad dressing will keep several days in the refrigerator.