Beets Don't Kale My Vibe Salad

Name: Beets Don't Kale My Vibe Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 2 whole red beets, peeled and cut into 1/2-inch cubes; 1 whole small red onion, diced into 1/2-inch cubes; 3 tablespoons balsamic vinegar; 2 tablespoons extra-virgin olive oil; 1 tablespoon agave nectar; 1 to taste Salt and cracked pepper to taste; 7 cups chopped kale; 2½ cups cooked wild rice, kept warm; 2½ whole grilled chicken breasts, diced and kept warm; 1 batch Roasted beets (above); 1 batch Balsamic vinaigrette; 4 oz good-quality goat cheese, crumbled; ½ cup raw or roasted chopped pecans

A hearty and nutritious salad featuring roasted beets, kale, wild rice, and grilled chicken, topped with creamy goat cheese and crunchy pecans. The balsamic vinaigrette adds the perfect tangy finish to this colorful dish.

4 servings

20 min

Published October 4, 2025

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Ingredients

•2 whole red beets, peeled and cut into 1/2-inch cubes
•1 whole small red onion, diced into 1/2-inch cubes
•3 tablespoons balsamic vinegar
•2 tablespoons extra-virgin olive oil
•1 tablespoon agave nectar
•1 to taste Salt and cracked pepper to taste
•7 cups chopped kale
•2½ cups cooked wild rice, kept warm
•2½ whole grilled chicken breasts, diced and kept warm
•1 batch Roasted beets (above)
•1 batch Balsamic vinaigrette
•4 oz good-quality goat cheese, crumbled
•½ cup raw or roasted chopped pecans

Cooking Instructions

1.
Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7-8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5-7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)
15 min
2.
Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.
5 min

Ingredients

•2 whole red beets, peeled and cut into 1/2-inch cubes

•1 whole small red onion, diced into 1/2-inch cubes

•3 tablespoons balsamic vinegar

•2 tablespoons extra-virgin olive oil

•1 tablespoon agave nectar

•1 to taste Salt and cracked pepper to taste

•7 cups chopped kale

•2½ cups cooked wild rice, kept warm

•2½ whole grilled chicken breasts, diced and kept warm

•1 batch Roasted beets (above)

•1 batch Balsamic vinaigrette

•4 oz good-quality goat cheese, crumbled

•½ cup raw or roasted chopped pecans

Cooking Instructions

Preheat the broiler. In a medium bowl, combine all ingredients and toss to coat well. Place everything on a rimmed baking sheet lined with aluminum foil and broil until the beets are well browned and the onions are caramelized, 7-8 minutes. Keep a close eye on the cooking, because all broilers are different. Once the beets have browned, carefully cover them with another sheet of foil and continue to broil for 5-7 more minutes, or until they have softened slightly. Remove from the oven and allow them to cool to room temperature. (This step can be done ahead of time.)

15 min

Start by combining the kale, rice, chicken, and beets in a large salad bowl. Drizzle in the desired amount of vinaigrette, and toss well to coat all of the kale with dressing. Serve with crumbled goat cheese and pecans on top.

5 min