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Plate with kale salad with onions, beets, and sunflower seeds
5 from 3 votes

Balsamic Beet & Kale Salad

15-minute Balsamic Beet Salad with Kale! Makes a beautiful, healthy holiday side dish. Looks so festive with deep red beets paired with leafy green kale!
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 side servings


  • 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


  • 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


Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Potassium: 153mg | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 13.4mg | Calcium: 21mg | Iron: 0.4mg