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Beet and Kale Salad


Get your daily dose of bright-colored vegatables with this delicious and filling salad that works as easily as a side dish as a main course.


4 large
1⁄4 cup
pumpkin seeds, toasted
1 bunch
3 each
1 medium
3 tbsp
extra-virgin olive oil
2 tbsp
balsamic vinegar
3⁄4 tsp
Dijon mustard
1⁄4 tsp
freshly ground pepper
1 tbsp
chopped fresh basil
1 tsp
finely diced garlic


Wash beets and bring to a boil in a large pot. After boiling bring to a simmer, continue to simmer for one hour, until tender. Let cool, then peel beets and cut into 3/4-inch pieces.

In the meantime, lightly toast the pumpkin seeds by placing them in a dry skillet and cooking over medium heat. Constantly stir the seeds to ensure even cooking. When they begin to pop and give off a nutty aroma, they are ready. Set aside to cool.

Wash kale and place in a large pot of boiling water for 30 seconds. Place in strainer and cool with cold water, cut into bite-size pieces. Finely dice the green onions and peel the carrot. Slice into 1/8-inch rounds.

Place all dressing ingredients (starting with olive oil on down) in a bowl and mix well with a wire whisk. In a separate bowl place chopped beets, chopped kale, diced green onions, sliced carrots and pumpkin seeds. Add dressing and toss gently. Serve chilled.

Beet and kale salad with wooden salad tongs


SourceRecipe courtesy Bastyr faculty member Cynthia Lair, Feeding the Whole Family.
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes