Kale Beet Salad

about the recipe

If you are passionate about eating food that makes you feel amazing, you will love this Kale Beet Salad. With earthy beets, sweet candied walnuts, and a punchy balsamic vinaigrette, this is a great way to infuse your salad game with a bit of excitement.


Salad – 6 medium beets or 3 large – 2 bunches kale washed, center ribs removed and cut into thin pieces – 1 teaspoon olive oil – ½ cup dried cranberries Walnuts – ½ cup walnut halves – 2 tablespoons maple syrup or maple syrup substitute like choc zero – ¼ teaspoon sea salt Dressing – ⅓ cup balsamic vinegar dressing more or less to taste

– Preheat oven to 375 degrees. Trim and wash beets.

– Place in a large baking dish and cover with foil. Bake for 1 ½ hours, or until tender. Cool. Peel and julienne or chop.

– Meanwhile, place a skillet over medium high heat. Add walnuts, maple syrup, and sea salt. Cook, stirring constantly for about four minutes.

– (If you are easing a thin pan, you may need to cut the cooking time short to avoid burning.) Remove walnuts from pan and allow to cool on parchment paper.

– Place kale in a large bowl. Cover clean hands with a teaspoon of olive oil. Sprinkle kale with a little salt and massage until tender. 

– Add beets and cranberries and toss with desired amount of dressing. Top with walnuts and serve.