Healthy and Colorful Beet and Kale Salad!
Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.
During the dark days of winter, isn’t it refreshing to see festive colors on a plate?
Elise Bauer
It’s like a Christmas tree!
That you get to eat.
The kale holds up well over time, so the leftovers are good for days.
Elise Bauer
Because the kale resists wilting, this salad holds up remarkably well, several days in the fridge.
it’s possible for you to boil or roast the beets to cook them.
Place each batch of beets in a pot and cover with water by about an inch.
Add a couple teaspoons of salt.
Bring to a boil and reduce to a simmer.
Rub the skins off.
Then cool and peel.
See ourroasted beets recipe.
and prep the rest of the ingredients.
Place all of the dressing ingredients into a jar, cover and shake until well blended.
Cut the beets into 1/2-inch to 1-inch pieces.
Chill for an hour or up to two days.
minutes to an hour or two before serving, place the thinly sliced kale in a serving bowl.
Sprinkle half of the remaining dressing over the sliced kale and toss to lightly coat the leaves.
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