Honey Glazed Beet, Fresh Fig, and Roasted Kale Salad

I love parties.

I love planning parties.

I love making food to eat at parties.

I love eating food other people made at parties.

I love food and parties.

I mean, who doesn’t?  Unless you’re an introvert.  But even then, you still probably like food.

So bring this to your next party. 

Honey Glazed Beet, Fresh Fig, and Roasted Kale Salad

{Gluten-Free, Vegetarian}

Prep Time: 30 – 45 minutes
Serves: 4 entree-sized salads, or 8 sides


  • 8 small beets {or 4 large}

  • 2 Tbs olive oil

  • 2 Tbs honey

  • 2 Tbs olive oil

  • 2 bunches dinosaur kale

  • 2 Tbs olive oil

  • 2-dozen figs, quartered

  • 1 C ricotta

  • salt and pepper to taste


  1. Preheat oven to 425. Peel and cut beets into wedges. Toss with 2 Tbs olive oil and salt to taste. Place on a large baking sheet, and cook for 25 minutes, or until soft.

  2. Whisk together 2 Tbs honey and 2 Tbs olive oil. Toss cooked beets in dressing. Adding additional honey, salt, or pepper as desired.

  3. Turn oven to broil. Remove stems of kale leaves. In two batches, toss with 1 Tbs olive oil each, and salt and pepper. Place one bunch in the oven for 5 minutes, or until edges become crispy and lightly charred. Repeat with second bunch. Chop roasted kale into bite sized pieces.

  4. Plate figs and honey glazed beets atop roasted kale. Dollop on ricotta and serve!

Note: Do NOT mix.  It will turn into a big bowl of pink mush.