Raw, Paleo, Grain-Free, Gluten-Free, Dairy-Free, Vegan
Course:
Entree
Cuisine:
American
Keyword:
kale salad, beets, gluten free, salad
Servings: 4 people
Calories: 255 kcal
Author: Amie Valpone
-
2
large fresh beets
scrubbed and peeled
-
1/2
medium red onion
thinly sliced
-
2
heads
fresh kale
very finely chopped
-
2
large carrots
-
4
Tbsp.
raw walnuts
chopped
-
1 1/2
Tbsp.
fresh tarragon
finely chopped
-
2 1/2
Tbsp.
balsamic vinegar
-
1 1/2
Tbsp.
fresh lemon juice
-
2
Tbsp.
extra-virgin olive oil
-
Sea salt and freshly ground black pepper
to taste
-
1/4
tsp.
fresh lemon zest
-
Place beets on a flat surface, suing a sharp knife, cut into matchsticks.
-
In a large bowl, combine beets, onion, kale, carrots, walnuts and tarragon.
-
In a small bowl, whisk vinegar, lemon juice, oil, sea salt, pepper and lemon zest; pour over kale salad and toss to combine.
-
Serve.
Serving Size: 1 ~ Calories: 176 ~ Fat: 12 ~ Protein: 3 ~ Carb: 16g ~ Fiber: 4g ~ Sugar: 8g ~ Sodium: 71m
Nutrition Facts
Confetti Chopped Kale, Walnut and Beet Salad {Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 255
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 84mg4%
Potassium 813mg23%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 7g8%
Protein 7g14%
Vitamin A 11835IU237%
Vitamin C 88mg107%
Calcium 195mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.