Kale and Golden Beet Salad

Prep Time 20

Total Time 20

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

This colorful kale and beet salad features a zesty champagne vinaigrette and comes together in just 20 minutes. Serve it as a side dish or add beans or lentils, a roasted starchy veg, or cooked grains for a satisfying lunch salad.

Ingredients
US Customary | Metric

1 large bunch lacinato (Tuscan) kale, thick stems removed, chopped
2 medium golden beets, peeled and thinly sliced or cubed
⅓ cup unsalted pistachios
pinch of red pepper flakes, optional

For the vinaigrette:

3 tablespoon champagne vinegar
1 tablespoon dijon mustard
2 tablespoon maple syrup
½ teaspoon salt
2 tablespoon olive oil, sub cashew butter for oil-free
1 clove garlic, minced
⅓ cup golden raisins

Instructions

Whisk together the vinaigrette ingredients in a small bowl and let stand for a few minutes.
Put the kale in a large bowl and pour most of the dressing on top. Use your hands to gently massage the dressing into the kale leaves. Add the beets to the bowl and toss to coat. If needed, add the rest of the dressing. Alternatively, reserve it for individual serving dishes.
Sprinkle the salad with pistachios and red pepper, if using, and serve.

Notes

Store leftover kale and beet salad in the fridge for up to 3 days.

Nutrition