Balsamic Beet & Kale Salad

Directions

1. 1
   Beautiful beets!! I LOVE how festive this dish looks with those striking red beets paired with leafy green kale. It makes a perfect (healthy!) holiday side dish. And so EASY - just 7 ingredients & 15 minutes to make. I take help from Love Beets pre-cooked baby beets (not sponsored, just love 'em!) but feel free to roast your own if you'd prefer! This salad is so nutrient-dense and flavorful with a quick garlic-dijon balsamic dressing. I'm thinking it'd be lovely as a main dish or take-along lunch as well with some garbanzos added! Hope you enjoy as much as we do!Come join The Garden Grazer on Instagram and share a pic if you make this! I love seeing what you guys cook up.Vegan, gluten-free, oil-free
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   Makes about 6 side servings
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   Ingredients1 bunch kale4-5 cooked baby beets*1/4 cup red onion
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   Sunflower seeds for sprinkling
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   Optional: I also love pumpkin seeds and hemp hearts in this!{For the dressing}3 Tbsp. balsamic vinegar1 clove garlic, minced2 tsp. dijon mustard2 tsp. water
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   Salt to taste
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   Make dressing: add all ingredients to a small bowl and whisk to combine. Set aside.Tear kale into bite sized pieces, stems removed.
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   Place in a large bowl and gently massage.Thinly slice red onion and dice beets.
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   Place in bowl.Re-stir dressing and pour over top. Toss to thoroughly combine.(Note: depending on your taste and how big your kale bunch is, you may not need the full amount of dressing. I do like mine tangy so start with a smaller amount and go from there if you wish!)
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    Sprinkle sunflower seeds over top before serving.Best eaten within 1-2 days.(It marinates as it sits, so I love having this in the fridge throughout the day for snacking! It does tend to dull in color due to the balsamic though.)*I use the 8.8 oz. pack of cooked organic baby beets from Love Beets (see pic below) {Printer Friendly Version} If you're meal-planning for the holidays, try our favorite Mushroom Gravy to pour over those fluffy mashed potatoes as well!