My go-to tasty kale and beetroot salad recipe. Packed with orange segments, blueberries, walnut pieces, and topped with a creamy orange tahini dressing. Ready in 15 minutes.
A tasty mix of fresh ingredients and bursting with flavour. My kale and beetroot salad is easy-to-make and perfect for a quick, nutritious meal at the end of the day or for make ahead lunches.
Beets are filled with nutrients including vitamin C, fibre and potassium, as well as iron, magnesium and zinc.
If you love to read about the health benefits of foods like I do, here’s an article from Healthline: Beetroot 101: Nutrition Facts and Health Benefits.
⭐️⭐️⭐️ If you prefer to skip past the recipes steps and helpful notes please check the ‘Jump to Recipe’ button above and be taken straight to the recipe.⭐️⭐️⭐️
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A quick glance at ingredients
My kale and beetroot salad is packed with flavour and a medley of fresh and wholesome ingredients.
Keeping the beetroot raw adds a nice fresh crunch to the salad. If you prefer, simply use pre-cooked beets or roast beets yourself instead.
- kale
- beetroot
- orange
- red onion
- blueberries
- Walnut pieces
- cress
Kale salad dressing
The dressing is easy to make. I whipped up something fresh with an orange and a few ingredients from the pantry. The orange makes this naturally sweet rather than using maple syrup and also adds a bright citrus twist.
- orange juice
- tahini
- apple cider vinegar
- mustard powder
- salt
See recipe card for quantities.
Why you’ll love this kale and beet salad recipe
It's a breeze to whip up in just a few minutes, making it perfect for busy days.
Free from gluten, dairy and refined sugar, it caters to various dietary preferences.
Ideal for meal prep, ensuring you have a nutritious option ready to enjoy.
Step-by-step instructions with images
Making this simple beetroot and kale salad is so easy, just follow the four simple steps below or skip to the recipe card for the full details.
Step 1. Whisk together the orange tahini dressing ingredients in a small bowl until combined and set aside.
Step 2. Peel and chop the raw beetroot into matchstick size pieces. Peel and segment the orange, finely dice the red onion.
Step 3.Add the kale and beet salad ingredients to a large bowl and toss together lightly.
Step 4. Dress the salad with a little of the salad dressing and serve the remaining dressing on the side.
Substitutions
Get creative in the kitchen with the swaps and additions below. Try out different greens, fruit or nut alternatives to tailor this recipe to your own taste preferences.
- Experiment with different greens like rocket, chard, or a mix of leafy varieties.
- Substitute orange segments with blood oranges, apples, or pink grapefruit for a twist.
- Swap walnuts for shelled pistachios or pecan halves, or opt for nut-free pumpkin seeds.
- Enhance the flavours with fresh herbs like parsley, dill, or mint, or switch it up with a creamy hemp seed ranch dressing.
- Boost the protein content by adding lentil sprouts or chickpea sprouts to the mix.
Storing and leftovers
For weekly meal prep, prepare this beet and kale salad in advance and store it for up to three days. Keep the dressing separate until serving for maximum freshness.
Keep leftover salad dressing in a lidded container in the fridge for up to five days.
My top kale salad tips
A great way to soften kale is to add a splash of olive oil plus a sprinkle of salt to the leaves, before massaging them with your fingers. I love to do this before mixing kale with other salad ingredients. It also turns the leaves a beautiful dark green colour.
To finish the salad, top with some fresh herbs to add another layer of flavour and freshness that I think you’ll love. Both fresh dill and parsley complement the beetroot wonderfully in this dish.
Taste and tweak as needed. Customise this raw salad recipe to your own taste preferences. Enhance the citrus flavour by adding more orange, increase the greens for a bigger raw veggie-packed dish, and don't forget to season with salt and pepper to your liking.
I’d love to know what you think if you make this recipe. If you have any questions, please let me know. Leave a comment below, or you can find me on Facebook, Instagram, or Pinterest.
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📖 Recipe
Kale and Beetroot Salad
Equipment
- Chopping board.
- A paring knife
- small bowl and hand whisk or fork
- salad bowl.
Ingredients
- 5 cups (100g) chopped kale, washed, stems removed
- 1 medium beetroot, peeled and sliced into matchstick size pieces
- 1 orange, peeled and segmented
- ⅓ cup (35g) fresh blueberries
- ¼ cup (30g) walnut pieces, roughly chopped
- ¼ cup (½ small) red onion, finely diced
Orange tahini salad dressing
- 3 tablespoon tahini
- 2-3 tablespoon orange juice, freshly squeezed
- 1 tablespoon raw apple cider vinegar
- ¼ teaspoon mustard powder
- ½ teaspoon sea salt
Instructions
- Prepare the dressing. Add the dressing ingredients to a small bowl and blend together with a hand whisk or a fork until smooth and creamy. Add a litte more freshly squeezed orange to thin as required.
- Chop salad ingredients. Peel and chop the raw beetroot into matchstick size pieces, finely dice the red onion, peel and segment the orange.
- Prepare kale salad. Add the kale and beetroot salad ingredients to a large bowl and lightly toss together to mix evenly.
- Drizzle with dressing. Dress the salad with a little of the orange tahini salad dressing before serving. Serve with the remaining dressing on the side.
Notes
I'm off to make some tea. Happy Raw Food Eating!
XOXO
Juliette
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