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:
- Wash and dry the kale and roughly chop.
- Combine all dressing ingredients in a small jar and shake or a small bowl and whisk together.
- Add desired amount of dressing (likely won’t use it all) and gently massage kale for 2 minutes to soften.
- Add beets, feta, and sunflower kernels and toss. Serve immediately.
Pickled Beets:
- Combine vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat and stir until sugar and salt is completely dissolved.
- Place the peeled and cut beets in a large jar and pour the vinegar mixture over the beets.
- Add in the mustard seeds and peppercorns.
- 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