Kale and Beet Salad

Updated: Sep 30, 2020

I love the creativity that comes out of cooking with what happens to be around at the time. I was going to a potluck and trying to avoid driving to the store on a Sunday morning. This morning I had an empty fridge with one yellow beet and some wilted kale in the garden. I watered the kale and an hour later it was perky and beautiful.

1 large yellow beet (fist size) 1 head of kale (I like dino kale) 1/3 cup olive oil 3 tablespoons balsamic vinegar 1 tablespoon honey 1/2 tablespoon red miso Pinch sea salt

Grate the beet with the small setting on a mandolin. You can use a regular cheese grater, but the mandolin grater makes great little sticks of beets that hold up well in this salad.

Add the olive oil, honey, miso and balsamic to the beets and stir until everything is mixed.

Remove the leaves from the kale and line up the leaves – slice the kale into little strips. Add the kale to the beets and dressing and toss well.

Add a pinch of good quality sea salt if desired. This will hold for a couple days in the fridge and makes an impressive potluck item.

More Recipes Here

9 views0 comments

Recent Posts

See All
tall pea.jpg


About Anna            




 Disclaimer of liability         Privacy Policy                    

 Terms & Conditions 


Nutrition is not a replacement for medical care - please continue to see your medical doctor.

 Contact Page 

Anna Rathbun, Food Therapy

 45180 A Main Street

 Mendocino, CA 95460 (physical address only)

 PO Box 583

 Little River, CA 95456 (mailing only)


  • Instagram
  • Twitter
  • LinkedIn Social Icon
  • Facebook Social Icon