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!
Servings: 6 servings
Ingredients
- 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)
Instructions
- 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!
Nutrition
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