Cumin Roasted Beets, Kale and Feta Salad

  • prep time20 min
  • total time 60 min
  • serves 4-6

Roasting beets brings out their sweetness. Salty feta, sweet beets and hearty kale make this salad a well-balanced meal. Courtesy of Kristen Eppich.

218 Ratings
Directions for: Cumin Roasted Beets, Kale and Feta Salad


2 Tbsp (30 mL) pomegranate juice

1 Tbsp (15 mL) lemon juice

1 tsp (5 mL) Dijon mustard

3 Tbsp (45 mL) olive oil

1 tsp (5 mL) kosher salt

freshly ground pepper

1 lb(s) (500 g) beets

1 tsp (5 mL) ground cumin

8 cup (2 L) kale, coarsely chopped, stems and ribs removed

½ cup (125 mL) Feta cheese, crumbled

½ cup (125 mL) walnuts, coarsely chopped


1. Stir pomegranate juice with lemon juice and Dijon. Whisk in 2 tbsp (30ml) olive oil. Season with ¼ tsp salt and pepper.

2. Preheat oven to 350ºF. Peel beets. Cut small beets in half, and large beets into quarters. Toss with 1 tablespoon (15 mL) olive oil, cumin, remaining salt and pepper in a large bowl. Transfer to a parchment-lined baking sheet and cover loosely with foil. Bake for 40 minutes, or until tender. Remove from oven.

3. Combine kale with feta and walnuts in a large bowl. Add vinaigrette and toss to coat. Divide salad between plates. Slice beets into ¾-inch wedges and place over salad.

See more: Vegetables, Vegetarian, Nuts, Cheese, Salad, Lunch, Appetizer

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