The Best Beet Salad Recipe with Kale
The best beet salad is loaded with kale, feta, tomatoes and beets, of course. This salad is topped with a delicious homemade red wine vinaigrette.
Servings: 5
Calories: 645kcal
Ingredients
Beet Salad Ingredients
- 10 oz package baby kale
- 4 medium beets peeled and chopped, or pickled beets*
- 4 baby cucumber chopped
- 4 heirloom tomatoes
- 1 cup crumbled feta
- 1 cup kalamata olives
- 1 rotisserie chicken deboned
Homemade Red Wine Vinaigrette
- ½ cup olive oil or avocado oil
- 6 tbsp red wine vinegar
- 1 tbsp honey
- 2 tsp dijon mustard
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- ½ tsp salt and pepper
Instructions
- f you haven't already, start out by preparing all your ingredients. Chop the beets, cucumber and tomato and de-bone the rotisserie chicken.
- Prepare the homemade vinaigrette. Combine all the dressing ingredients in a small container or a jar. Mix or shake well until combined.
- Assemble! Grab large salad bowls and add the baby kale. Now add the beets, cucumber, tomato, crumble feta, olives and chicken. Drizzle the salad with a tablespoon or two of dressing and enj
Notes
*To make pickled beets you'll want to boil three chopped beets in hot water for about 5-10 minutes. Then add the beets, along with 1 and a half cups of the boiled water, 2/3 cups of apple cider vinegar, and salt to taste to a large jar. Let the beets sit for about an hour and then store them in the fridge until you're ready to enjoy!
Nutrition
Calories: 645kcal | Carbohydrates: 24g | Protein: 43g | Fat: 44g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 142mg | Sodium: 1527mg | Potassium: 1022mg | Fiber: 8g | Sugar: 14g | Vitamin A: 6919IU | Vitamin C: 78mg | Calcium: 371mg | Iron: 3mg