Real Recipes From Real Home Cooks ®

kale and beet salad with blue cheese and pecans

Recipe by
Lynette !
Gulf Breeze, FL

Using pre-packaged and prepped baby kale cuts down the prep time in this salad.

yield 6 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For kale and beet salad with blue cheese and pecans

  • 1 c
    fresh mint leaves, torn
  • 1/3 c
    red onion, thinly vertically sliced
  • 6 oz
    package baby kale
  • 1/4 c
    plain greek yogurt
  • 2 Tbsp
    buttermilk
  • 2 tsp
    white wine vinegar
  • 1 1/2 tsp
    extra-virgin olive oil
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    black pepper, freshly ground
  • 4 lg
    eggs, hard boiled, quartered lengthwise
  • 8 oz
    peeled and steamed baby beets, quartered
  • 1/2 c
    chopped pecans
  • 2 oz
    blue cheese, crumbled (about 1/2 cup)

How To Make kale and beet salad with blue cheese and pecans

  • 1
    Combine mint, onion, and kale in a large bowl.
  • 2
    Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, stirring with a whisk. Drizzle yogurt mixture over the kale mixture; toss gently to coat.
  • 3
    Arrange the eggs and beets over the salad; sprinkle with nuts and cheese.
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