This kale and beetroot salad is so fresh and nutritious. It's sweet, filling, oil-free and the most satisfying way to get your greens in. Great for meal prep, hosting, or hot summer nights when no one wants to cook!
4cupsbeetrootsliced (I used a pre-cooked storebought brand)
Strawberry Balsamic Dressing
1 ½cupsbalsamic vinegar
Remove the stems of the lacinato kale and thinly slice it.
Add to a large bowl and squeeze the half of a lemon over top. Massage the kale until it is soft and tender. It will break down a bit and reduce in volume. This will help make it more palatable and easier to digest.
Once your kale is tender, add in the arugula and strawberry balsamic dressing and toss greens until coated.
Add the slivered almonds, strawberries, beetroot and chickpeas and toss to combine. Enjoy!
Strawberry Balsamic Dressing Instructions
In a small sauce pan over low heat, add the balsamic vinegar, diced strawberries, and hemp seeds. Cover with lid and allow the strawberries to break down, stirring occasionally. About 10 minutes.
Optional: Once strawberries are fully broken down, strain the stawberry balsamic dressing through a mesh strainer into a bowl.
Allow to cool slightly before tossing with your salad.
Storage: If you are making this salad for meal prep, store all ingredients separately and toss together right before eating.
This salad is very customizable. Use it as a guide and adjust amounts of ingredients to your preference.
Kale and Beetroot Salad with Strawberry Balsamic Dressing
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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