November 6, 2017

Balsamic Beet & Kale Salad



Beautiful beets!! 💕 I LOVE how festive this dish looks with those striking red beets paired with leafy green kale. It makes a perfect (healthy!) holiday side dish. And so EASY - just 7 ingredients & 15 minutes to make. I take help from Love Beets pre-cooked baby beets (not sponsored, just love 'em!) but feel free to roast your own if you'd prefer! This salad is so nutrient-dense and flavorful with a quick garlic-dijon balsamic dressing. I'm thinking it'd be lovely as a main dish or take-along lunch as well with some garbanzos added! Hope you enjoy as much as we do!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing what you guys cook up.



Vegan, gluten-free, oil-free
Makes about 6 side servings

Ingredients
1 bunch kale
4-5 cooked baby beets*
1/4 cup red onion
Sunflower seeds for sprinkling
Optional: I also love pumpkin seeds and hemp hearts in this!

{For the dressing}
3 Tbsp. balsamic vinegar
1 clove garlic, minced
2 tsp. dijon mustard
2 tsp. water
Salt to taste

Directions
Make dressing: add all ingredients to a small bowl and whisk to combine. Set aside.
Tear kale into bite sized pieces, stems removed. Place in a large bowl and gently massage.
Thinly slice red onion and dice beets. Place in bowl.
Re-stir dressing and pour over top. Toss to thoroughly combine.
(Note: depending on your taste and how big your kale bunch is, you may not need the full amount of dressing. I do like mine tangy so start with a smaller amount and go from there if you wish!)
Sprinkle sunflower seeds over top before serving.
Best eaten within 1-2 days.
(It marinates as it sits, so I love having this in the fridge throughout the day for snacking! It does tend to dull in color due to the balsamic though.)

*I use the 8.8 oz. pack of cooked organic baby beets from Love Beets (see pic below)

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If you're meal-planning for the holidays, try our favorite Mushroom Gravy to pour over those fluffy mashed potatoes as well! 😊




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