kale and beet salad with blue cheese and pecans

Name: Kale and Beet Salad with Blue Cheese and Pecans
Prep time: 20 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) fresh mint leaves, torn; 1/3 cup(s) red onion, thinly vertically sliced; 6 ounce(s) package baby kale; 1/4 cup(s) plain greek yogurt; 2 tablespoon(s) buttermilk; 2 teaspoon(s) white wine vinegar; 1 1/2 teaspoon(s) extra-virgin olive oil; 1/4 teaspoon(s) kosher salt; 1/4 teaspoon(s) black pepper, freshly ground; 4 large eggs, hard boiled, quartered lengthwise; 8 ounce(s) peeled and steamed baby beets, quartered; 1/2 cup(s) chopped pecans; 2 ounce(s) blue cheese, crumbled (about 1/2 cup)

5 Pinches

Lynette C

Gulf Breeze, FL

Updated on Mar 20, 2016

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

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prep time 20 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

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

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

Step 1

Combine mint, onion, and kale in a large bowl.

Step 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.
Step 3

Arrange the eggs and beets over the salad; sprinkle with nuts and cheese.
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