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shredded beet and kale salad
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5 from 6 votes

Shredded Beet and Kale Salad

Shredded Beet and Kale Salad with a homemade vinaigrette is a healthy, vibrant, and colorful side dish that goes great with family dinner!
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings


  • 1 bunch kale stems removed and leaves sliced thinly
  • 5 small red beets or 2 large , peeled and grated
  • 1 red onion peeled and sliced paper thin
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 ounces apple cider vinegar (just over 1/3 cup)
  • 1 tablespoon raw honey
  • 1 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 1/2 cup slivered almonds
  • 1/2 cup goat cheese crumbled (I prefer herb goat cheese)


  • Place kale, beets and onion in a large mixing bowl and season with salt and pepper. Mix the vinegar and honey together and pour over the veggies, mixing thoroughly. Set aside. (This can be done up to a couple of hours in advance to marinate the veggies.)
  • Whisk together the garlic, and olive oil. Toss the oil mixture with the kale, beets and onion. Add slivered almonds and goat cheese. Mix and serve.
  • It’s best the next day as it has the most time to marinate, but it’s great either way!


Calories: 320kcal | Carbohydrates: 15g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 226mg | Potassium: 410mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2381IU | Vitamin C: 31mg | Calcium: 97mg | Iron: 2mg