Kale Salad With Lemon & Beets Recipe

Name: Kale Salad With Lemon & Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head kale; 3-5 beets (red or yellow); 2-3 oz shredded parmesan; Pine nuts; Olive oil; Balsamic vinegar; 1 clove garlic; Optional:; Spinach; Basil; Red pepper flakes

Servings: persons

1 head kale
3-5 beets (red or yellow)
2-3 oz shredded parmesan
Pine nuts
Olive oil
Balsamic vinegar
1 clove garlic
Optional:
Spinach
Basil
Red pepper flakes

1
Remove fibrous center stem from kale and chop into large pieces.
2
Peel beets, and use a mandolin or paring knife to slice beets as thinly as possible.
3
Zest lemon into bowl, then squeeze juice into a separate bowl.
4
Dice garlic.
5
Stir 1-2 tsp lemon juice into 3-4 tsp balsamic vinegar. Add garlic. Continue stirring while slowly drizzing in olive oil, to taste. Add pinch salt/pepper if desired.
6
Add beets, parmesan, pine nuts (and spinach, if used) to kale. Toss, gradually adding dressing to taste.
7
OPTIONAL:
8
- Chiffonade basil, sprinkle over top of salad.
9
- Add red pepper flakes to taste

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 head kale, 3-5 beets (red or yellow), 2-3 oz shredded parmesan, Pine nuts, and more.

Yes, Kale Salad With Lemon & Beets falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad With Lemon & Beets

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