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!
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