Tanya Smith Acupuncturist Chinese Medicine Practitioner

Autumn kale salad with roasted beets

The bounty of my garden “overfloweth” my kitchen and I am swamped with kale and beets for the last two weeks (lucky me!). I grow dragon (lacinato) kale because I love it best, but it doesn’t make great kale chips like it’s curly cousin. What’s a girl to do with all of this kale??!

Make salad!

(Sorry, no photos, we gobbled this one down!)

I threw the beets in the oven, washed and whole, for about an hour and got to work cleaning the kale.

The results were amazing and drew rave reviews from friends and family alike (the 3 year olds at the table couldn’t get enough of it!)

Here’s how it’s done:

Autumn Kale Salad with roasted beets

  • Servings: 4
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1 big bunch dragon kale

1/2 lemon, juiced

1 tsp fine sea salt

1 tbsp olive oil

6 smallish beets, roasted until very tender, peeled and chopped into bite sized pieces

1/3 cup toasted sunflower and or pumpkin seeds

handful of sunflower sprouts

1/4 cup chopped cilantro (or parsley)

1/4 cup crumbled goat feta


1. Wash de-stem and chop the kale into bite sized pieces.

2. Throw it all into a big bowl, ready for massaging. Add the lemon juice, salt and olive oil. Massage until the kale changes color and softens. Taste and adjust salt and lemon juice to taste.

3. Add the rest of the ingredients, toss it up and serve.

4. Bask in the glow of the seasonal goodness!


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