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+ servings
Close up overhead photo of a kale beet salad in a rustic white bowl.

Kale Beet Salad

Beet Walnut Salad is a great vegan salad that makes a fantastic side dish or lunch.
Course Salad
Cuisine American, Gluten Free, Healthy
Keyword healthy
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 399kcal
Author Wendy Polisi



  • 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


  • ½ cup walnut halves
  • 2 tablespoons maple syrup or maple syrup substitute like choc zero
  • ¼ teaspoon sea salt



  • 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. (Optional- read about massaging kale here.)
  • Add beets and cranberries and toss with desired amount of dressing. Top with walnuts and serve.



  • Use pistachios in place of the candied walnuts.
  • Add 1 thinly sliced fennel bulb.
  • Add ⅓ cup goat cheese or blue cheese.
  • Add 1 cup cooked quinoa.


Calories: 399kcal | Carbohydrates: 34g | Protein: 5g | Fat: 31g | Saturated Fat: 4g | Sodium: 405mg | Potassium: 561mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4356IU | Vitamin C: 57mg | Calcium: 102mg | Iron: 2mg