Kale And Beet Salad With Blue Cheese And Pecans Recipe

No Photo

Have you made this?

 Share your own photo!

Kale and Beet Salad with Blue Cheese and Pecans

Lynette !

By
@breezermom

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


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

6

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

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 large
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)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #kale, #beets, #blue-cheese