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Beet Kale Salad


  • Author: kindrootsfood
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Beet Kale Salad starts with gently massaged kale in a lemon honey dressing and is topped with pickled beets, feta cheese, and roasted sunflower kernels. The perfect salad to serve with your favorite protein or as a side-dish. Easily veganized and includes homemade pickled beet recipe.


Ingredients

Scale
  • 1 lb of kale, washed and roughly chopped
  • 1 cup pickled beets (store bought or recipe below)
  • 1 cup feta cheese
  • 1 cup roasted and salted sunflower kernels
  • Lemon honey dressing

Dressing:

  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 2 tablespoons honey or agave nectar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Pickled beets:

  • 4 raw beets, peeled and cut into matchsticks
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/3 cup white granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns

Instructions

Salad:

  1. Wash and dry the kale and roughly chop.
  2. Combine all dressing ingredients in a small jar and shake or a small bowl and whisk together.
  3. Add desired amount of dressing (likely won’t use it all) and gently massage kale for 2 minutes to soften.
  4. Add beets, feta, and sunflower kernels and toss. Serve immediately.

Pickled Beets:

  1. Combine vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat and stir until sugar and salt is completely dissolved.
  2. Place the peeled and cut beets in a large jar and pour the vinegar mixture over the beets.
  3. Add in the mustard seeds and peppercorns.
  4. Allow to pickle in the fridge for at least a couple hours before using. Preferably, pickle the beets the day before for better flavor and texture.
  • Prep Time: 10
  • Category: Salad

Keywords: Beet Kale Salad