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5 from 2 votes

Roasted Beet Salad with Pomegranate Mint Dressing

This roasted beet salad is packed with sweet, rainbow colored roasted beets, a tangy pomegranate mint dressing, toasted pine nuts and crumbles of creamy goat cheese.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Salad
Cuisine: Middle Eastern, Western
Servings: 2
Calories: 750kcal
Author: Kevin Is Cooking


  • 6 small beets or 3 large ones red, gold or a combination
  • 1 tbsp olive oil
  • Kosher salt and pepper
  • 4 cups chopped Kale
  • 1/4 cup chopped fresh mint
  • 1/2 cup pomegranate juice
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • pinch kosher salt
  • freshly cracked black pepper
  • goat cheese
  • 1/2 cup toasted pine nuts


  • Pre-heat oven to 400°F.
  • Trim off the beet leaves, stalks. Wash beets and dry them with paper towels.
  • Place beets in the center of a sheet of heavy aluminum foil, drizzle with oil, and wrap tightly. Place packet in the oven and roast for 40 minutes. Test if done with a sharp paring knife. If it easily pierces the beets through to the center you're good, if not roast for another 10 minutes longer if needed. The timing will depend on the size of the beets.
  • While beets are roasting pour the pomegranate juice in a saucepan and reduce the juice by half. Remove from heat, add 1/2 of the chopped mint to steep and set aside to cool.
  • When cool enough to handle, unwrap and rubs the skins off the beets with a paper towel or your hands. I used gloves to prevent staining. Cut beets into quarters or slices. Refrigerate, covered, until cool.
  • In a small bowl whisk together the reduced pomegranate juice, mint, vinegar, oil, honey, salt and pepper.
  • In a small sauté pan lightly toast pine nuts until golden brown and aromatic. Set aside and sprinkle with kosher salt.
  • Wash, trim leaves from kale and discard stems. Chop kale and toss together with balance of mint in salad bowl. Dress the salad reserving 1/4 cup. Refrigerate for 30 minutes for flavors to absorb with kale.
  • Serve salad with roasted beets, goat cheese crumbles and toasted pine nuts. Drizzle remaining dressing over salad.


Calories: 750kcal | Carbohydrates: 66g | Protein: 14g | Fat: 52g | Saturated Fat: 5g | Sodium: 252mg | Potassium: 1824mg | Fiber: 8g | Sugar: 43g | Vitamin A: 274.1% | Vitamin C: 211.7% | Calcium: 26.6% | Iron: 34.5%