The Sacred Cod's Roasted Beet and Baby Kale Salad (Recipe)

On Tuesdays we head out to the Lindentree Farm in Lincoln to pick up our weekly farm share. This time of year, we are treated with an abundance of raspberries, some nice alliums and of course plenty of beets and kale. Over on the Cape, the Chatham Bars Inn, which has an 8 acre farm of their own is also harvesting plenty of beets and kale. Chef Caleb Lara of the Inn’s own Sacred Cod restaurant shares this delectable recipe for a a roasted beet and kale salad highlighting these treats from the fall harvest.

Chef Lara's Roasted Beet and Baby Kale Salad from the Chatham Bars Inn's Sacred Cod Restaurant.  Photo Courtesy of the Chatham Bars Inn
Chef Lara’s Roasted Beet and Baby Kale Salad from the Chatham Bars Inn’s Sacred Cod Restaurant. Photo Courtesy of the Chatham Bars Inn

Roasted Beet and Baby Kale Salad  

(Yields: 6 portions)


  • 8 Baby Red Beets
  • 8 Baby Yellow Beets
  • 2 lbs. Baby Kale
  • 2 cups Maple Vinaigrette
  • Croutons (French Baguette)
  • ½ lb. Great Hill Blue Cheese
  • Canola Oil, as needed
  • Kosher Salt
  • Fresh Ground Black Pepper

Baby Red and Yellow Beets:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Remove tops from the beets and wash
  3. Keep the red and yellow beets separate, through the rest of the process
  4. Toss the beets with a small coating of vegetable oil in mixing bowls
  5. Season with salt and pepper
  6. Lay flat onto a baking sheets and cook for about 20 to 30 minutes
  7. The size of the beets will determine the length in cooking time
  8. To test if they are done, insert a small paring knife in the center
  9. If the knife releases with no resistance they are finished cooking
  10. Peel beets while still hot using a kitchen towel
  11. Once clean, cut into wedges and reserve

Maple Vinaigrette:

  • 2 tsp minced Shallot
  • ½ tsp minced Garlic
  • 1 tbsp. Grain Mustard
  • 5 tbsp. Champagne Vinegar
  • 8 tbsp. Olive Oil
  • 8 tbsp. Canola Oil
  • 5 tbsp. Maple Syrup
  • Salt and Pepper to taste
  1. In a mixing bowl, whisk all ingredients except oil
  2. Secure bowl and slowly whisk in the oil, season to taste


Croutons (French Baguette)

  1. Cut the baguette into thin pieces on a bias
  2. Arrange on a baking sheet and drizzle lightly with olive oil, salt and pepper
  3. Bake until crispy in a 350 degree oven


To compose the salad:

  1. Arrange the beets on each plate in a natural fashion to liking.
  2. In a mixing bowl add the baby kale and dress lightly with the maple vinaigrette as well as salt and pepper to season.
  3. Toss the kale green to coat with the vinaigrette
  4. Arrange in a mound on each plate.
  5. Top each salad with croutons
  6. Crumble the blue cheese into small bite size pieces and top each salad

The Sacred Cod is located at The Chatham Bars Inn on Cape Cod in Chatham, MA.


  1. Leah…I have a confession. I don’t think I’ve ever had a beet! I know I know! I’m sure my mom tried to feed them to me as a child, but I know I created some creative story as to why I couldn’t ingest them lol. This salad looks delicious, regardless of my non beet appetite. Would this be a good starter recipe for someone who hasn’t had beets and is honestly a bit scared to try them?

Leave a Reply