Kale Salad with Roasted Beets, Goat Cheese and Heirloom Tomatoes
Recipe type: Weight Watchers, 3pts
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 4 small beets (golden, red or a mix)
  • 1 tsp olive oil
  • kosher salt and black pepper
  • 1 head kale
  • 1 tbsp olive oil
  • ½ lemon zested and juiced
  • 2 large heirloom or beefsteak tomatoes, chopped
  • 2 oz goat cheese, crumbled
  • ¼ cup roasted almonds, chopped
  • 1 tbsp balsamic glaze
  1. Preheat oven to 350, rinse beets and place in a large piece of foil. Drizzle 1 tsp olive oil on top, season with kosher salt and pepper, seal the foil over the beets tightly and place in oven for 1 hour.
  2. Chop kale into bite sized pieces and place in a large bowl. Add 1 tbsp olive oil and massage it into the kale with your hands for 4-5 minutes until shiny and beginning to break down. Squeeze lemon juice over the kale, season with salt and pepper, toss and set aside.
  3. Once beets are roasted, peel off skin, slice into ¼" thick rounds and cut rounds into half-moons. Top kale with beets, goat cheese, roasted almonds and drizzle balsamic glaze on top. Garnish with lemon zest.
Recipe by Jackie Ourman at http://jackieourman.com/kale-salad-with-roasted-beets-goat-cheese-and-heirloom-tomatoes/