Roasted Beets, Greens & Grain Salad


  • 5-10 beets, peeled and diced
  • 2 cups sliced kale, collards or swiss chard (stalks removed and discarded)
  • 3/4 cup fresh blueberries, raspberries, blackberries or
  • strawberries
  • 2 apples, diced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup cooked quinoa, couscous, or rice
  • ½ cup raw or toasted walnuts or pecans
  • 8 oz of arugula or chopped lettuce
  • 4 oz crumbled goat cheese, feta or blue cheese


  • 1/4 sherry vinegar, apple cider vinegar, balsamic vinegar or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1-2 teaspoons honey, agave syrup or maple syrup
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat the oven to 350 F.
  2. Place the diced beets on a sheet of aluminum foil and drizzle with the olive oil. Fold the foil so the beets are sealed and place on a large cookie sheet.
  3. Roast in the oven for 15-20 minutes or until a fork pierces easily into the beets. (You want them soft but still a little firm.)
  4. Remove the beets from the oven and set them aside to cool.
  5. In a separate bowl add the kale, collards, and/or swiss chard, lemon juice and a drizzle of olive oil. Massage until the greens starts to soften and wilt (2 to 3 minutes)
  6. Add the diced apple, berries and massage greens to the beets.
  7. Whisk all the vinaigrette ingredients together and then drizzle over ingredients and toss.
  8. Add the quinoa, couscous, or rice and walnuts or pecans to the beets and greens and gently toss again.
  9. Place arugula or chopped lettuce on a plate and top with the grain salad.
  10. Garnish with crumbled cheese.


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