Simple Balsamic Beet & Kale Salad
So, I’m really into beets right now. Red, golden, white, all of them. The earthy flavor mixed with olive oil, salt, and pepper–yum. Since I’ve discovered Costco’s pre-cooked pack of beets, I’ve been downing them like candy. This salad recipe is so quick and simple. It’ll make a great side dish for the every day dinner or cook-out as well as a holiday. It’s around 7 ingredients (not counting salt and pepper) and comes together in minutes.
Massage Your Kale
The first step is to always massage your kale with olive oil before assembling. This makes the kale more tender and easier to digest. What is massaging kale you ask? It’s simple coating in olive oil and squeezing the kale like your mixing a bowl of dough by hand until each piece of kale is coated and shiny. You’ll feel the leaves soften as you go. That’s what you want! Let that sit for a few minutes and then massage again.
Chop, Drizzle, Sprinkle
Next, chop your beets and slice your onion however you like. Add those to your bowl of kale with a drizzle of balsamic vinegar and toss again. Sprinkle with walnuts, feta (or goat cheese), salt/pepper, and hemp seeds if you like. If you have any basil lying around, throw that in too!
Make It a Meal
If you’re wanting to make this salad a meal, top it with quinoa, eggs, sliced chicken, lentils, or salmon! Best served immediately, but will last in the fridge for a few days.
Simple Beet & Kale Salad
Equipment
- cutting board
- chopping knife
- mixing bowl
Ingredients
- 4 cup chopped kale
- 1 cup previously cooked beets, sliced or chopped
- ¼ or less sliced small red nion
- ¼ cup chiopped walnuts
- ¼ or less feta or goat cheese
- 1 tbsp hemp seeds optional
- drizzle of extra virgin olive oil
- drizzle of balsamic around 1-2 tbsp is usually good
- salt and pepper to taste
- 8 oz protein of choice optional
- 1/2 cup previously cooked quinoa optional
- 1/4 cup blueberries optional, but tasty!
Instructions
- Chop kale and discard stems. Place in mixing bowl with a drizzle of olive oil and massage like your mixing dough until leaves begin to soften and each leaf is well coated.
- Add in chopped beets, sliced onions, balsamic, salt, and pepper and lightly toss. Add a little more olive oil and/or quinoa if desired.
- Top with walnuts, hemp seeds, and goat or feta cheese. Add more salt and pepper to taste. Top with protein of choice, serve, and enjoy!
- Store leftovers in the fridge for a couple of days.
