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Kale, Beet, and Apple Salad Recipe

Beets are intensely colored, antioxidant-rich vegetables, with an earthy flavor that people either love or take care to avoid. They can even be considered an acquired taste, just like Brussels sprouts.

kale beet and apple salad served in a wooden bowl

If you have already discovered the charms of eating beets, either through spicy borscht, or a Mediterranean-style beet salad, know that you are in for a real treat with the addition of kale and pepitas in this simple salad.

Raw beets and apples combine wonderfully in any sort of salad, with a little bit of minced onion thrown in for good measure, sometimes beets are better cooked – for a softer texture and sweeter flavor.

If it is your first time cooking beets, you may have some questions.

For instance, how to get started? Boiling is the easiest, fool-proof way to pre-cook them.

Scrub your beets and chop off the leaves, leaving about an inch on top.

Add beets to a pot and cover them with approximately 1-2 inches of water.

Bring to a boil, then simmer with a lid on. Cook until tender, but not mushy.

At this point, transfer them to an ice water bath, or as cold as the tap can handle, and the skins should peel right off.

That’s all the cooking that you will need to perform for this salad. If you desire more protein, simply boil an egg to perfection and serve it alongside the salad.

And don’t forget to sprinkle pepitas (roasted pumpkin seeds) or sunflower seeds on, in the end!

Kale, Beet, And Apple Salad Recipe

Serves: 4 Prep: Prep time 20 min

Ingredients

Lemon Dressing Ingredients

Preparation

  1. In a small bowl, whisk together the ingredients for the dressing until well emulsified. Season to taste.
  2. Place kale in a large bowl and drizzle with 1 tablespoon of olive oil.
  3. Lightly scrunch kale with your hands to massage and soften the leaves.
  4. Add in the remaining salad ingredients and mix.
  5. Drizzle dressing over salad and toss gently.
  6. Serve immediately, or let the salad sit for 10 minutes to meld the flavors.
Kale beet and apple salad recipe
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5 from 1 vote

Kale, Beet And Apple Salad Recipe

As if you needed another reason to eat kale! Add it to your apple and beet salad, along with a side of roasted chicken or hard boiled eggs.
Course Salad
Cuisine American
Keyword apple, beet, kale, paleo, recipe, salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 264kcal
Cost 5

Ingredients

Salad Ingredients

  • 6 cups curly kale roughly chopped into bite-sized pieces
  • 1 apple diced
  • 1 cucumber diced
  • 2 beets boiled and chopped
  • 1/4 cup pepitas or sunflower seeds optional
  • 1 tbsp olive oil

Lemon Dressing Ingredients

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar or another 2 tbsp. lemon juice
  • 1 clove garlic minced
  • 1 tsp honey or to taste
  • Sea salt and freshly ground black pepper

Instructions

  • In a small bowl whisk together ingredients for the dressing until well emulsified. Season to taste.
    1/4 cup olive oil, 2 tbsp red wine vinegar, 1 clove garlic, 1 tsp honey, Sea salt and freshly ground black pepper, 2 tbsp lemon juice
  • Place kale in large bowl and drizzle with 1 tablespoon of olive oil.
    6 cups curly kale
  • Lightly scrunch kale with hands to massage and soften the leaves.
  • Add in remaining salad ingredients and mix.
    1 apple, 1 cucumber, 2 beets, 1/4 cup pepitas or sunflower seeds, 1 tbsp olive oil
  • Drizzle dressing over salad and toss gently.
  • Serve immediately or let the salad sit for 10 minutes to meld the flavors.

Nutrition

Calories: 264kcal | Carbohydrates: 17g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 89mg | Potassium: 680mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10134IU | Vitamin C: 104mg | Calcium: 278mg | Iron: 3mg