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    You are in: Home / Recipes / Beet & Kale Salad Recipe
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    Beet & Kale Salad

    Beet & Kale Salad. Photo by Maeven6

    1/1 Photo of Beet & Kale Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Miss Rainy's Note:

    I never thought raw kale was so good!

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    Serves: 3



    Units: US | Metric


    1. 1
      Prepare vegetables and put to the side.
    2. 2
      Blend all dressing ingredients in a blender and pour over vegetables and toss untill evenly coated.And it's VEGAN!

    Ratings & Reviews:

    • on January 29, 2014


      Delish! We loved this salad and the dressing. For the dressing, I didnt have any tahini so instead i added 1tbsp of sesame oil, also used white wine vinegar instead of apple cider vinegar. As for the salad, I omitted broccoli and flax seeds (as I didnt have any) and topped the salad with a bit of cilantro. I dressed the salad and then let it sit for 30-40min. Turned out great! I will be making this again.

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    • on April 09, 2012


      This is a good salad but short on instructions. First you don't just 'prepare' the veggies. I removed the stems of the kale and then rolled several leaves together and sliced thinly acrossed the roll and then down the slices. Place the kale in a large bowl. To grate the beets use gloves please, unless you like pink hands. Yes, peel them first not to do so could add a graininess to the dish. Do not add any of the veggies to the bowl yet simple set them all aside leaving only Kale in the main bowl. I also added cucumber & tomato with the seeds removed or the salad will get too wet. Set aside. Now do not add whole flax to your salad need to be ground. Whole flax seeds have sharp points that can perforate the colon, not pleasant.

      Mix your dressing, pour over the kale and massage the kale for 2-3 minutes. This will help remove bitterness and bring out the sweetness of the kale as well as infusing it with the dressing. Now, add the rest of your veggies. You might try sprinkling with sunflower seeds for a bit of an added crunch. And don't be shocked the beets will turn the dressing and everything else a pink or red.

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    • on January 29, 2011


      Delicious!!! The only thing I differently was saute the kale (not a big fan of raw kale) and roasted the beet, carrots and some garlic. Can be served hot or cold. A wonderful combination of flavors.
      (I also added the greens from the beets to the kale)

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    Read All Reviews (4)


    Nutritional Facts for Beet & Kale Salad

    Serving Size: 1 (283 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 401.6
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 4.4 g
    Cholesterol 0.0 mg
    Sodium 1114.7 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 6.1 g
    Sugars 7.7 g
    Protein 9.0 g

    The following items or measurements are not included:

    hemp seeds

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