Warm Beet, Carrot and Kale Salad



  • 1 bunch of beets
  • 1 bunch of carrots
  • 1 bunch of kale
  • 8 oz. burrata cheese
  • 2 Tbsp. olive oil
  • 1 lemon


  • 2 Tbsp Dijon mustard
  • 2 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 garlic clove, minced
  • 1 tsp herbes de Provence


  1. Preheat oven to 375 degrees. Trim off stems of beets and carrots. Drizzle some olive oil on beets, wrap in tin foil, place on baking tray, and roast alone in oven for 30 minutes. After 30 minutes, drizzle olive oil on carrots and place on baking tray with beets, cook both for 30 more minutes.
  2. While beets and carrots are cooking, remove stems from kale and finely chop. Place into a large salad bowl, drizzle with olive oil, and gentle massage kale.
  3. For dressing, mix all ingredients together and shake dressing, then set aside in fridge.
  4. Once vegetables are done cooking, take out of oven and chop up. Mix warm vegetables into kale, then tear up pieces of burrata cheese and toss into the salad.
  5. Drizzle with homemade salad dressing and squeeze lemon, then enjoy!
Source: Created by Michelle Cordova

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