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Shredded Beet Kale Salad

This delicious shredded beet kale salad is loaded with nutritious powerhouses like kale, roasted beets, pumpkin seeds, and dried cherries. It's the perfect winter salad!

This delicious shredded beet kale salad is loaded with nutritious powerhouses like kale, roasted beets, pumpkin seeds, and dried cherries. It’s the perfect winter salad! (gluten-free, vegetarian, vegan option)

Scale

Ingredients

Instructions

  1. Preheat oven to 400° F. Scrub beets and wrap individually in foil. Roast for 45 minutes- 1 hour. Let cool before handling (I like to roast them the night before).
  2. Shred cooled beets with a box grater or spiralizer.
  3. Remove stems from kale leaves and set aside. Cut kale into ribbons and add to a large bowl with the olive oil. Gently massage kale for about 5 minutes.
  4. Chop kale stems and add to the bowl with messaged leaves. Add remaining ingredients and toss.
  5. Serve immediately or refrigerate. Can be made up to 1 day ahead of time.

Notes

*omit for vegan or dairy-free

Keywords: beet salad, kale salad

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