Learn how to make Kale and Beet Tart, one of Rita's recipes for healthy meals to avoid overeating.

Kale and Beet Tart


  • 1 small red onion
  • 1 (7-ounce) package cooked beets, found in the produce section
  • 2 tablespoon olive oil
  • 1 whole-grain roll-out pizza crust
  • 1½ tablespoons minced garlic
  • 3 cups chopped fresh baby kale
  • ¼ cup chopped cashews
  • 4 ounces goat cheese, crumbled


  1. Preheat oven to 425 degrees.  Cut onion into thin slices.
  2. Place beets on paper towel and pat dry. Cut into thin wedges.
  3. In mixing bowl, mix together onions, beets and 1 tablespoon olive oil. Season with salt and pepper. Place parchment paper on baking sheet. Pour onions and beets in single layer on baking sheet. Bake for 20 minutes.
  4. Place pizza dough on rectangular baking pan coated with cooking spray. Bake for 5 minutes in oven. Remove.
  5. In large skillet heat remaining olive oil. Add garlic and cook 1 minute, stirring constantly. Add kale and cook for 5 minutes, stirring often. Season with salt and pepper.
  6. Remove vegetables from oven. Top crust with sautéed kale, vegetables and cashews. Bake in oven for 12 minutes.