Purple Kale Salad with Roasted Beets and Goat Cheese


On my recent trip to Colorado, I had an amazing beet salad at an unlikely location- the airport. When we arrived in Denver, we were so hungry that we stopped for some snacks at the closest place to our gate. It happened to be a healthy eating place, and in the refrigerator case they had salads, hummus, local kombucha and other treats. I decided to have the beet salad, and it was incredible! The flavor of roasted beets pairs so well with goat cheese, and the texture of the kale. The downside to this airport lunch? The salad was $14.00!


Totally worth it though…I ended up getting the same salad before our return flight. 🙂

I decided to try recreating this salad at home- and it is a lot cheaper, and just as good.

Here is my take on a roasted beet salad with goat cheese. I’ll call this recipe:

The Denver Airport Salad

4-5 beets (I used golden and red)

1 bunch of kale (I used purple)

1 package of Sungold tomatoes

1/2 cup fresh goat cheese

1/2 cup walnuts

Olive oil

Salt and pepper

For the dressing: 

4 Tbs champagne vinegar

4 Tbs olive oil

4 Tbs maple syrup

1 clove garlic, grated

Pinch of salt

1. Peel the beets, and wrap individually in foil. Bake in a 450 degree oven for 40-45 minutes. Allow to cool fully, then dice.

2. Prepare the kale by tearing the leaves off the stems, and wash thoroughly. Spin dry, or pat dry. Rip the kale into small pieces. Put 1 tsp of olive oil and some salt on the kale, and massage for a few minutes until soft.

3. Combine all dressing ingredients and mix well.

4. Assemble the salad in a large bowl, and mix to combine all the flavors.

•Eat Well, Live Well


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