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Roasted Beet and Lacinato Kale Salad with Lemon Vinaigrette

Shaina · November 14, 2012 · 41 Comments

Roasted chioggia beets top this raw lacinato kale salad, dressed with a roasted lemon vinaigrette and dotted with soft bits of creamy goat cheese. A recipe worthy of the Thanksgiving dinner table or to spoil yourself with for lunch.



Thanksgiving comes but once a year. Actually, our family is giving thanks three times this year with three separate dinners. We started back in October, gathering at Ole’s parents’ home, packed far too tightly with kids bumping into each other and the family split into three distinct spaces just to make us all fit, giving thanks for the abundance of happiness that comes with grandkids found in every corner, under foot, and running through the crunchy leaves on the lawn.

This weekend will bring another dinner, with relatives we see far too little of, especially considering their proximity to my house (less than a mile to my aunt’s) and to my parents’ (only one house separates my dad from his brother). Still, we’ll eat until we’re stuffed silly, and my generation will listen as stories are told of our grandparents. The next generation will entertain themselves by climbing all over their 20-something uncles and cousins, and life will feel full. Full of love and happiness and stripped free of daily duties and worry and stress, even if just for a moment.

Hello, pretty beet.

In the vein of giving thanks, this post is part of a communal table hosted by the Food Network. So, Pull Up a Chair and see what everyone is bringing to the table.

Cocktails, Appetizers, Salads and Breads:
Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread

Main:
FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:
Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash

Desserts:
I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

Roasted Chioggia Beet and Lacinato Kale Salad with Lemon Vinaigrette

Print me!
6-7 medium-sized chioggia beets, peeled
1 tablespoon olive oil
2 lemons
2 shallots, peeled and halved
4 cups lacinato kale, cut into fine strips and bruised
1/4 cup lemon juice
1 tablespoon honey
6 tablespoons extra virgin olive oil
salt and pepper
4 ounces crumbled goat cheese

Preheat your oven to 425º F. Rub the beets lightly with oil. Wrap the beets in a piece of foil and place on a baking sheet. Lightly oil the lemons and shallots and place on the baking sheet alongside the foil packet. Bake for 25-35 minutes, or until beets are tender, removing the lemons and the shallots when they are browned. (Larger beets will take longer.)

Remove the pulp from the roasted lemons and combine with the shallots. Add the honey and the lemon juice and mix until incorporated. Slowly whisk in the 6 tablespoons of extra virgin olive oil. Season lightly with salt and pepper. Pour the vinaigrette over the kale and massage, rubbing the dressing into the leaves.

Slice the beets and add to the salad. Top with the goat cheese. This salad can be served with cold beets or with just roasted beets.


Makes 6-8 servings.
Copyright © Food for My Family.

Filed Under: Featured, Recipes, Salads, Side Dishes

Reader Interactions

Comments

  1. Allison says

    November 14, 2012 at 12:35 pm

    I adore roasted beets. This is an incredibly gorgeous salad Shaina! Perfect for the holiday table – I look forward to making this.

    Reply
    • Shaina says

      November 14, 2012 at 2:56 pm

      I’m obsessed! The rest of my family is sick of eating them 2+ times a week, though.

      Reply
  2. Amber | Bluebonnets & Brownies says

    November 14, 2012 at 1:07 pm

    These photos are SO gorgeous! (As is the salad.)

    Reply
  3. Aimee says

    November 14, 2012 at 1:59 pm

    Saw this on Pinterest and had to click through. Talk about my kind of flavors.

    Happy Thanksgiving x3!

    Reply
  4. Amanda says

    November 14, 2012 at 2:29 pm

    Hello, pretty beat.

    🙂

    Reply
  5. Brian @ A Thought For Food says

    November 14, 2012 at 3:20 pm

    I just adore beets and have a huge bag of them in my fridge. Time to take them out to make this salad!

    Reply
  6. Cassie | Bake Your Day says

    November 14, 2012 at 3:25 pm

    This is gorgeous. I love beets but do not make them often enough!

    Reply
  7. Julia says

    November 14, 2012 at 3:54 pm

    Wow this looks awesome! I am starting to use Kale and have to try this out!

    Reply
  8. Jeanette says

    November 14, 2012 at 5:16 pm

    I’ve been looking for Chioggia beets at our farmer’s market all season but none to be found – love how pretty this festive salad is!

    Reply
  9. Paula - bell'alimento says

    November 14, 2012 at 7:38 pm

    That is one gorgeous salad!

    Reply
  10. Miss says

    November 14, 2012 at 11:02 pm

    Really gorgeous photos!

    Reply
  11. Carolyn says

    November 15, 2012 at 7:25 am

    I wish I could get over my dislike of beets because this is a beautiful salad.

    Reply
  12. TidyMom says

    November 15, 2012 at 8:46 am

    what a beautiful dish for a holiday table! gorgeous pics Shaina!

    Reply
  13. Tickled Red says

    November 15, 2012 at 8:58 am

    So pretty and so healthy! Kale and lemon are delish together, the beets are the gorgeous cherry on top 😀 xoxo

    Reply
  14. Bev @ Bev Cooks says

    November 15, 2012 at 10:13 am

    Thiiiiiiis is so pretty I kind of want to cry.

    Reply
  15. Sommer@ASpicyPerspective says

    November 16, 2012 at 8:31 am

    I’m a full on beet whore. I’ll admit it. If beets are in site, they are mine!!

    …love the salad!

    Reply
  16. Angie says

    November 16, 2012 at 11:09 am

    Gorgeous photos! And I love how healthy it is too!

    Reply
  17. Sylvie @ Gourmande in the Kitchen says

    November 17, 2012 at 12:12 am

    Now this is just the kind of pretty salad I want to see on a Thanksgiving table, fresh and full of color.

    Reply
  18. Cathy @ Noble Pig says

    November 17, 2012 at 9:55 am

    I ove beets, I mean love them…so this makes me smile!

    Reply
  19. Mary @ Fit and Fed says

    November 18, 2012 at 12:16 am

    I love both roasted beets and kale salad, but the thing that really makes this recipe unique in my mind is the roasted lemons– I’ve never seen that. Chioggia beets are so pretty with their whirls of lighter color inside.

    Reply
  20. Denise says

    November 18, 2012 at 7:28 pm

    Great side dish. Huge bans of chioggia beets and they pair nicely with kale.

    Reply
  21. Solana Cook says

    November 20, 2012 at 12:30 am

    I will try this recipe; simple and I love cottage cheese. Is it a must to wrap the beets in foil when baking?

    Reply
  22. Tracy says

    November 27, 2012 at 1:16 pm

    I find that I love beets more and more, and this salad sounds delicious!

    Reply
  23. Macy A says

    December 9, 2012 at 10:12 pm

    Beautiful salad for this holiday!

    Reply
  24. marla says

    April 20, 2013 at 8:45 pm

    This is so pretty and a perfect salad!

    Reply
  25. Cut 'N Clean Greens says

    December 22, 2013 at 1:10 pm

    This is one gorgeous kale salad! We’re going to recommend it to our followers for Christmas dinner! How pretty will this be with the red and green goodness?

    Well done.

    –Your friendly Southern California farmers at Cut ‘N Clean Greens

    Reply

Trackbacks

  1. Paleo Green Bean Casserole says:
    November 14, 2012 at 12:01 pm

    […] Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette […]

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  2. Favorite Sweet Spiced Winter Squash Casserole Recipe - Jeanette's Healthy Living says:
    November 14, 2012 at 12:12 pm

    […] Books: Spiced Couscous and Walnut Salad Mooshu Jenne: Honey Bacon Potato Pops Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette Big Girls, Small Kitchen: Super Seeded […]

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  3. Creamy Mushroom Bake with Parmesan and Panko — Creative Culinary :: Food & Cocktail Recipes - A Denver, Colorado Food & Cocktail Blog says:
    November 14, 2012 at 1:00 pm

    […] Books: Spiced Couscous and Walnut Salad Mooshu Jenne: Honey Bacon Potato Pops Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette Big Girls, Small Kitchen: Super Seeded […]

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  4. {Fall Cocktail} Apple Jack | says:
    November 14, 2012 at 1:21 pm

    […] Couscous and Walnut Salad Mooshu Jenne: Honey Bacon Potato Pops Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette  Big Girls, Small Kitchen: Super Seeded […]

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  5. Fall Fest | Pumpkin Cheesecake with Chocolate Swirls » Chez Us says:
    November 14, 2012 at 1:42 pm

    […] Books: Spiced Couscous and Walnut Salad Mooshu Jenne: Honey Bacon Potato Pops Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette Big Girls, Small Kitchen: Super Seeded […]

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  6. A Warm Thanksgiving: Spicy Carnival Squash | Bacon and Soufflé says:
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    November 15, 2012 at 11:29 pm

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  9. Super Seeded Corn Bread | SeeFood.org says:
    November 28, 2012 at 9:37 pm

    […] Books: Spiced Couscous and Walnut Salad Mooshu Jenne: Honey Bacon Potato Pops Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette Main: FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey Sides: Napa Farmhouse 1885: Chorizo, […]

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  10. Spiced Couscous & Walnut Salad #PullUpAChair » Cooking with Books says:
    December 30, 2012 at 12:36 am

    […] and Breads:Haute Apple Pie: Apple JackMooshu Jenne: Honey Bacon Potato PopsFood For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette Big Girls, Small Kitchen: Super Seeded Cornbread Main:FN Dish: Black Pepper-Pomegranate Molasses […]

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  11. An Artful Valentine’s Day Menu | Babies and Toddler News says:
    February 27, 2013 at 6:57 pm

    […] dinner style. Appetizer: Ginger Plum Crostini for something sweet with a bit of spice. Salad: Roasted Beet and Lacinato Kale Salad with Lemon Vinaigrette because beets. Main: Cayenne-Grilled Steak with Chimichurri Sauce to bring a little heat to the […]

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  12. An Artful Valentine's Day Menu | Food for My Family says:
    March 5, 2013 at 8:21 pm

    […] dinner style. Appetizer: Ginger Plum Crostini for something sweet with a bit of spice. Salad: Roasted Beet and Lacinato Kale Salad with Lemon Vinaigrette because beets. Main: Cayenne-Grilled Steak with Chimichurri Sauce to bring a little heat to the […]

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Hello, I'm Shaina. Food for My Family is where I share recipes, tips, opinions, and my philosophy on food as Ole and I strive to teach our four children how to eat well: seasonally, locally, organically, deliciously, and balanced. [Read more...]
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