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Beets & Blue Kale Crunch Salad
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Beets & Blue Kale Crunch Salad

Spiralized beets and blue cheese are the perfect pair to boost this crunchy kale salad to the next level.
Course Salad
Cuisine American
Keyword beets and blue cheese, kale salad, salads with beets
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 263kcal
Author Lauren

Ingredients

  • 1 head kale chopped
  • 2 small red beets peeled and spiralized (see notes)
  • 4 ounces blue cheese melted
  • 3 tablespoon balsamic vinaigrette
  • cup quinoa cooked
  • ¼ cup glazed walnut pieces

Instructions

  • Thoroughly wash kale and remove the leaves from the stem.  Roughly chop the kale leaves.
  • Wash and peel the beets.  Spiralize using the angel hair blade.
  • In a large, microwave safe bowl, melt the blue cheese.  Microwave for 1 minute, stirring every 15 seconds.
  • Add the kale to the melted cheese and toss thoroughly with tongs, coating as much of the green as the greens as possible.
  • Drizzle leaves with balsamic vinaigrette or dressing of choice. Toss with the tongs to coat all the leaves with the dressing.  Add in beets and glazed walnut pieces.   Mix with tongs.  Sprinkle quinoa over the top of the salad. 

Notes

  • If you don't have a spiralizer, steam the beets and slice thinly or purchase pre-steamed beets.
  • Using a good quality, soft blue cheese will bring more flavor and will melt easier.
  • Recommended dressing for this salad is the Port Wine Balsamic Vinaigrette, available in the free eCookbook you receive when you sign up for email updates at the top of the page!

Nutrition

Calories: 263kcal | Carbohydrates: 20g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 570mg | Potassium: 434mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3477IU | Vitamin C: 41mg | Calcium: 216mg | Iron: 2mg