This is the easiest Beet and Kale salad to make. It has apples and the best creamy, tangy dressing on top. Who knew you could make something so sophisticated at home?
Beet and Kale Salads
Have you seen a Beet and Kale Salad on a menu lately? I see them everywhere I go. McDonald’s might even have one.
The first one I had, several years ago, had roasted beets and goat cheese. I fell in love with it. I considered making it at home but unconsidered it when I remembered that roasting beets can take some effort. They take a long time to roast (around 40 minutes) and peeling them (before or after roasting) can get messy. The salad idea was put on hold.
Using Canned Beets
But then I was making beet borscht and remembered my mom saying that she used canned beets in hers. She said it was delicious and you couldn’t tell. I made that borscht (get the recipe here) and agreed.
Using canned beets on a kale salad was an obvious next step.
This salad is so easy to make and you’d never know that anything came from a can. Buy the beets already sliced to save even more time. And get packaged baby kale leaves or a mix of baby greens that contains kale so that you know for sure the leaves will be tender.
The salad also has slices of RubyFrost apples because tart apple goes well with beets.
Creamy Tangy Salad Dressing
And the dressing? It’s going to dazzle you!
It’s a quick creamy dressing made on the stovetop. You drizzle it onto the salad still warm. It’s made with melted butter, mayonnaise, cider vinegar, sugar, and a touch of horseradish. The horseradish sounds strange but trust me, you won’t know it’s there. It’s just a subtle flavor that works well with both beets and apples.
As for the cheese, you can go with creamy goat cheese, which I really like on beet salads, or do something a bit different and try big shreds of Parmesan or a hard Manchego like I’ve done here.
To make the shreds, get a wedge of hard cheese that is easy to hold in your hand (a 6 ounce wedge is big enough). Then use a potato peeler to scrape big shreds off the block. I find it easiest to do this directly onto the salad since the shreds are delicate and can break easily if you’re trying to transfer them.
There you have it: A sophisticated and trendy Beet and Kale Salad that you’d never guess was so easy to make at home.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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