Close this search box.

Kale with Roasted Beets and Pine Nuts

Today, our little guy–Zayd–turns one week old. We’re all doing well. Khaled, our two-year old is adjusting OK to the new addition and we have to be smart about giving him the attention he needs.

We’ve been blessed to have friends and family who made us amazing food the past week. It makes life so much easier when we don’t have to worry about what’s for dinner.

Learn how to identify the REAL causes of your gut problems.

Download My Free Guide.

Today’s recipe is something I’ve made two weeks ago. I have to admit, it was the first time I cooked kale–not something you would expect a dietitian to say! While I knew its nutritious value, I didn’t grow up eating it, and I had no idea how it tastes like or how to cook it.

So I experimented and it worked out well! I figured there needs to be something to balance out the kale (bitter and mushy). Beets! Colorful, crunchy, and sweet. Roasted pine nuts for crunch, healthy fats, and a little more elegance.


  • 3 medium red beets
  • Salt, pepper, garlic powder, olive oil (eyeball it)
  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 16-oz package chopped kale
  • 1/8 c pine nuts
  • juice of half a lemon
  • 1/4 tsp salt
  • 1/8 tsp pepper (or to taste)

Pre-heat oven to 450 F. Peel the beets and chop into 1-inch cubes (or a little smaller). Season with salt, pepper, garlic powder, and olive oil. Place on a baking sheet and roast for 30 minutes. Five minutes before the beets are done, place the pine nuts on the baking sheet to toast until gold (keep an eye on the pine nuts as they could burn faster than that).

Meanwhile, heat the olive oil in a large saute or sauce pan. Start with 1 tablespoon and add more later if needed. Add the kale, and let it cook for 10-15 minutes. Season with salt, pepper, and lemon juice.

Add the roasted beets and pine nuts to the kale. Stir for the flavors to combine. Serve hot.

The winner of the 7-Day Menu Planner for Dummies is: Lauren Slayton! Congratulations Lauren!

Nour’s guidance and expertise was the key to dramatically halting our son’s [Crohn’s] disease progression! His pediatric gastroenterologist is now in agreement of our choice to treat solely with diet and supplements. All his labs have improved and his inflammatory markers are so low they are practically nonexistent.

Before working with Nour, I experienced intestinal pain off and on for for 54 years with minimal success on medications. I have benefited 100% from Nour’s program as I am now pain free!

A lot of time and money was wasted on foods that I thought would help my digestive struggles [diarrhea, bloating, hunger], but in fact I was making it worse. The main benefit is getting a handle on what negatively affects my digestive symptom. Doing a total 180 to my eating habits has been pretty amazing.


6 thoughts on “Kale with Roasted Beets and Pine Nuts”

  1. Yum! That looks delicious! I also am a relatively-recent discoverer of kale. I guess I tried it a year or so ago.

    I hope you’re getting enough rest and having plenty of family time with you loved ones!!


  2. Three of my favorite foods in this recipe and I burn pine nuts all the time so thanks for the reminder. I love your admission that you’re new to kale, just because we know something is healthy doesn’t mean it’s in our daily diet.

  3. Nour El-Zibdeh, RD

    Georgie: thanks for the comment and glad to know I’m not the only RD who is new to kale!

    Lauren: I always burn pine nuts too… I want to try new vegetables this season, maybe parsnips or turnips next???

  4. Congratulations on your little one! Glad to hear all is well; this kale dish is a revelation for me as I have only tried kale once (making kale chips) and did not care for it; I love beets and of course pine nuts so the combination would work for me as well.

Comments are closed.