I’ve always been a big fan of the salad. They make my brain and body feel great, and dressed properly, a boring bowl of lettuce can quickly become a ticket to flavor town.

Salads are also a blast to create. From choosing the base to getting funky with the toppings – there’s just so many ways to make it awesome!

This salad starts with you roasting some beets, an activity that will make your hands messy and your belly happy. The beets do take some time to get soft (about an hour in the oven – depending on their size), but you can take that time to prep the rest of the ingredients.

Raw kale chiffonade, crushed pistachios, sliced grapefruit, and goat cheese are the finishing touches on this salad beauty. Wait till you combine everything: It’s stunning!

This salad is also pretty great for make-ahead meals. Once the beets are roasted, you’re pretty much set; the salad comes together in a matter of minutes. Roasted beets will keep in your fridge for at least a week, but if you’re anything like me, they’ll disappear in just a few days.

Roasted Beet Salad with Kale, Grapefruit, and Goat Cheese – Baker by Nature

Yields 4 appetizer servings, or 2 for main meal

For the beets:

4 golden beets, washed and dried well

4 tablespoons olive oil

4 tablespoons sesame oil

2 tablespoons fresh lemon juice

salt and pepper

tin foil

Preheat oven to 375 degrees (F). Place one beet on a piece of tin foil, drizze with 1 tablespoon of olive oil, and wrap tightly so the beet is covered entirely by the foil. Repeat for the rest of the beets. Place wrapped beets on a baking sheet and bake for about one hour, starting to check on them around 40 minutes. They’re ready when a fork can effortlessly be inserted in them. Once the beets are cool enough to handle, remove the foil, then the skin of the beets, using your hands or a small knife. I find the hands option to work best. Let cool completely, then slice the beets into 1 inch chunks and dress them in sesame oil, lemon juice, salt and pepper. Add to the salad.

For the dressing:

2 tablespoons olive oil

2 tablespoons rice vinegar

1/2 tablespoon honey

squeeze of lemon juice

salt and pepper

Combine ingredients in a small bowl, adjust salt and pepper as needed.

For the salad:

2 cups of tuscan kale, stems and ribs removed

1 small clove of garlic, finely minced

2 tablespoons sesame oil

2 tablespoons rice vinegar

1/2 teaspoon soy sauce

1 large grapefruit, sliced into 8 pieces

1/2 cup pistachios, chopped

4 oz goat cheese, crumbled

Chiffonade the kale and place it in a large serving bowl. In a small bowl combine the minced garlic, sesame oil, rice vinegar, and soy sauce, then massage the mixture into the kale, making sure the kale is evenly coated. At this point you can either mix everything together in the serving bowl, or for a prettier presentation, place the kale on each serving dish before topping with the roasted beets, grapefruit, and goat cheese. Sprinkle the chopped pistachios on top and drizzle on dressing.