Yayyyyyyy! Guess what? I leave for Portland tomorrow! I’ve been to Portland twice now. Once for a trip with my best friend Laura and the second time for book tour. And I want to go back now! So I’m grabbing my bestie again and we are heading back out for a little girls trip! Last time we stayed in the city, but this time we are meeting up with our friend Kyra from Kyra’s Bake Shop in Lake Oswego to stay with her and explore all over the place. Obviously, we plan on eating our faces off. Whenever Portland is on the agenda, food is at the top of the to do list.

But we have way more planned than we did last time around. This time we are hiking a few times, wandering around a few towns, shopping, taking a body attack class, going out for some country bar dancing, and then going to a friend’s gigantic food event! It’s going to be so awesome! I’m going to eat so many cinnamon rolls at Kyra’s Bake Shop! Like, so many.

I’m just so pumped to get away and spend quality time with the bestest. AND THEN, a few days after I get back from Portland, I go straight to Palm Springs with my sister in law for more girl time. We are going to pool so hard, cocktail so hard, eat so hard, and then maybe bike around. Gotta get our exercise in somehow! If you have any favorite places to eat or visit in Portland or Palm Springs, please leave your recommendations below! Visiting places that readers recommend is my favorite!

Guess what, guys? We are getting close to the end of our CSA/Farmer’s Market inspired Wednesdays. We said we would do it through July and August so only two more recipes after these ones! I’m so glad Lexi invited me to do this because it’s really pushed me to try more ingredients and see what I can do to really enjoy them. I rarely ever eat salads, raw kale or beets. Because I think all taste like sh*t. But I proved myself wrong by making a salad that is absolutely delicious and beets that taste SO good. I could barely stop myself from eating them directly off the baking sheet! You seriously have to try this salad!

And Lexi and Cassy did not disappoint either! Lexi has made this Italian-style Eggplant Lasagna Rollatini, which is a delicious way to use up all of those eggplants and all of that fresh basil you have growing! And Cassy used her artistic skills to create this Asian-inspired chilled crab and cucumber bowl! The tangy dressing is delicious and the generous sprinkle of Furikake on top makes the dish! Enjoy a higher carbohydrate version with white rice or just opt for a bed entirely of shaved cucumbers. No matter what recipe you try from ours this week, you’ll be pleasantly surprised with my how many veggies you’re eating without even knowing it! Check out their recipes below!

Lexi's Clean Kitchen Eggplant Lasagna Rollatini

Eggplant Lasagna Rollatini

Fed & Fit Furikake Crab Bowl

Furikake Crab Bowl

PaleOMG Kale, Candied Bacon & Roasted Beet Salad

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Kale, Candied Bacon & Roasted Beet Salad

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5 from 5 reviews

  • Yield: 3-4 1x


  • 1/2 pound bacon
  • 3 tablespoons maple or coconut sugar
  • 1/2 teaspoon cinnamon
  • 9 beets (3 red, 3 golden, 3 chioggia), peeled and thinly sliced
  • 2 tablespoons ghee, melted
  • 1 tablespoon garlic salt (I used Hepp’s Roasted Garlic Salt)
  • 1 bundle kale, ribs removed and leaves thinly sliced (the thinner sliced, the better)
  • 1/2 cup sliced almonds
  • 24 ounces herb goat cheese (optional)

For the dressing

  • juice of 1 1/2 lemons
  • zest of 1/2 lemon
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dijon mustard
  • pinch of salt and black pepper


  1. Preheat oven to 350 degrees. Line a baking sheet with foil and place a cooling rack on top and spray or grease with coconut oil. Place maple/coconut sugar and cinnamon in a dish and mix. Place strips of bacon in the sugar and completely coat then place on the cooling rack. Put in oven to bake for 20-25 minutes, until crispy. Keep an eye on it since oven temperatures can range. Once crispy, remove from oven and set aside.
  2. Turn oven temperature up to 400 degrees and line another baking sheet with foil. Brush each beet slice on both sides with melted ghee, place on baking sheet then sprinkle with garlic salt. Place in oven to bake for 15 minutes, flip to other side then bake for 15 more minutes.
  3. When the beets are almost done cooking, place thinly sliced kale in a large bowl. Place all ingredients for the dress in a jar and shake until completely combine. Pour dressing over kale and massage with your hands to completely coat the kale and help break it down.
  4. Chop bacon and top the salad with beets, bacon, almonds, and goat cheese!

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PaleOMG Kale, Candied Bacon & Roasted Beet Salad


More Salads For Your Liking:

PaleOMG Thai Coconut Salad

Thai Coconut Chicken Salad

PaleOMG Fall Harvest Chopped Salad

Fall Harvest Chopped Salad with Apple Maple Vinaigrette


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  1. Christy says:

    I swore that the next time you came to Portland, I would come see you talk! And here you come, but no appearance!!!! ???? Darn! Well, my favorite PDX restaurant is Le Pigeon on E Burnside. It’s hard to get a res because it’s so small, but if you’re there at 5 PM when they open, you’ll get seating at the bar which is the best because you can talk to the cooks. I’ll be there with a big party on Monday at 5:30. I hope you’re there!!!

  2. Mallory says:

    Le Pigeon (amazing tasting menu)
    Tasty and Alder,- most people go for brunch but was great for dinner too
    Ken’s Artisan Pizza
    Moonstruck Chocolates because chocolate and is in the super cool Alphabet district
    Kenny and Zukes for THE BEST SALTED BAGEL EVER,
    Smith Tea if you’re into tea and a cool tea tasting for a break from all the great wine

    One of the coaches over at Crossfit Pearl told us the secret to skipping the long line at Salt and Straw is to walk in and buy a pint and you don’t have to wait in the serving line.

  3. Krysta says:

    If you haven’t tried Teote on the east side of town you should definitely go there. It’s great Venezuelan food and all gluten free! we love their arepas, fried plantains and the chile salt rimmed margaritas!!!!

  4. Real Food with Dana says:

    Ohh this is awesome! I’m going to Portland in two weeks, can’t wait to check these places out. My vacation sounds exactly like yours will be…hiking fueled by cinnamon rolls, lol! Have a great time!

    1. juli says:


  5. Amber says:

    Hi Juli,

    This looks amazing! I’ve been following you for years and I can’t help but notice your photography and food staging has been phenomenal lately!! Any chance of you possibly doing a post on this? You’ve improved so much I’d love to know more about what goes on behind the scenes.


  6. Liz says:

    I love your salads, Juli. I guess because they are all like, “F**k salads, just eat the good stuff.” Lol! I have made variations of your Fall Harvest salad tons of times, plus the peach/shrimp one and the chicken and strawberry salsa one. Love them! I have never been a salad as a meal person but love your salads and am obsessed with kale salads so I MUST try this one.

    So even though you are not totally into salads, you gotta keep doing it. Take one for the team! Lol!

  7. Mel says:

    Great Paleo brunch at Eclectic Kitchen on NE Fremont in Portland. They have a paleo bowl that is to die for – I get it with a poached egg on top. There are also cashew flour biscuits among other paleo creations. Small, cozy, neighborhood spot.

  8. Erica says:

    What I loved about this recipe was that the recipe made enough for a few more easy meals on a busy weekend. Just pop the bacon in the oven, cross some stuff off my list, and in 20 minutes, Lunch! I didn’t sweeten the bacon because I don’t have a sweet tooth, and subbed pecans for the almonds because this Texas girl always has them on hand. Thank you for another winner!

  9. Cassie says:

    A Portland trip?? I’m so jealous! SO many amazing restaurants! 🙂