Balsamic Beet & Kale Salad

Vegan, gluten-free, oil-free

Makes about 6 side servings


1 bunch kale

4-5 cooked baby beets*

1/4 cup red onion

Sunflower seeds for sprinkling

Optional: I also love pumpkin seeds and hemp hearts in this!

{For the dressing}

3 Tbsp. balsamic vinegar

1 clove garlic, minced

2 tsp. dijon mustard

2 tsp. water

Salt to taste


Make dressing: add all ingredients to a small bowl and whisk to combine. Set aside.

Tear kale into bite sized pieces, stems removed. Place in a large bowl and gently massage.

Thinly slice red onion and dice beets. 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!)

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