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Confetti Chopped Kale, Walnut and Beet Salad {Gluten-Free, Dairy-Free, Vegan}
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
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
Ingredients
  • 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
Instructions
  1. Place beets on a flat surface, suing a sharp knife, cut into matchsticks.
  2. In a large bowl, combine beets, onion, kale, carrots, walnuts and tarragon.
  3. In a small bowl, whisk vinegar, lemon juice, oil, sea salt, pepper and lemon zest; pour over kale salad and toss to combine.
  4. Serve.
Recipe Notes

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.