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Winter Kale Beet Salad

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  • Total Time: 25 mins
  • Yield: 4 1x


Units Scale
  • 2 bunches kale, stems removed, massaged, and leaves chopped
  • 1/2 cup pomegranate arils
  • 2 red beets, greens removed
  • 2 gold beets, greens removed
  • 1/2 cup pine nuts
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2-3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dijon mustard


  1. Preheat oven to 400˚F. Prepare a baking sheet with foil. Pour pine nuts onto the sheet and bake for 5-7 minutes, or until just starting to brown and are fragrant. Remove from oven and let cool.
  2. Meanwhile, add beets to a large pot and cover with water with a pinch of salt. Bring to a boil over high heat and cook for about 40 minutes, until the beets are soft enough to pierce with a fork but not soft enough to break apart. Remove from heat and run under cool water. Peel off easily removable skin with your hands or a spoon and set aside.
  3. Make the vinaigrette: Whisk vinegar, olive oil, salt, and sugar together in a bowl until sugar is dissolved; set aside.
  4. In a large bowl, toss kale, beets, arils and pine nuts. Pour about half the dressing over the mixture and toss to coat. If it looks a little dry, add a little more dressing. Serve slightly chilled.
  • Prep Time: 10 mins
  • Cook Time: 40 mins