Kale Beet Salad with Pecans and Fresh Herbs
This Kale Beet Salad with Pecans and Herbs is vibrant, fresh and totally delicious. It has crunchy pecans, fresh dill and parsley and crunchy red cabbage all tossed with multicolor beets and maple dijon dressing.
Ingredients
- 2-3 pounds multicolor beets
- 4 cups dinosaur kale woody end stems removed in bite sized pieces
- 2 cups red cabbage shredded
- 2 green onions white and green parts chopped
- 3 tbsp fresh parsley leaves only chopped
- ½ cup pecans
For Dressing:
- 4 tbsp extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp dijon mustard
- 2 tbsp fresh dill chopped.
Instructions
- First prepare the beets by boiling them in enough water to cover until they are tender. Depending on the size of the beets,this will take about 20-30 minutes. Once cooked, run them under cold water until cool enough to handle and then peel them with your thumbs by rubbing them until the peels slip off. Then cut them into bite sized pieces.
- Next make the dressing by combining extra virgin olive oil, apple cider vinegar, pure maple syrup, dijon mustard and dill in a jar or bowl. Whisk or cover and shake until combined.
- Massage the kale by adding the kale plus a pinch of salt and a drizzle of extra virgin olive oil to a large salad bowl. Massage the oil and salt into the leaves with your clean hands until the kale is tender. 2 minutes.
- Then add the beets, red cabbage, green onions,parsley and pecans to the bowl with the kale. Pour the dressing over the top and toss until salad is well coated.
- Cover leftovers, refrigerate and enjoy for 2-3 days for best taste and quality.
Nutrition
Calories: 279kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 196mgPotassium: 823mgFiber: 8gSugar: 17gVitamin A: 2406IUVitamin C: 49mgCalcium: 109mgIron: 3mg
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