Kale and Beet Salad with Blue Cheese and Pecans

Kale And Beet Salad With Blue Cheese And Pecans

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Lynette !


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


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20 Min
No-Cook or Other


  • 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
  • 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)

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.

Printable Recipe Card

About Kale and Beet Salad with Blue Cheese and Pecans

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat Low Carb
Other Tags: Quick & Easy Healthy

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