A rectangular plate with a salad of baby kale, beets, sliced apples, and Parmesan cheese shards, topped with a white creamy dressing. There are wine glasses in the background.

Beet and Kale Salad Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This salad has the beets and kale, of course, but also some crisp sweet apples, and the best creamy, tangy dressing on top. Who knew you could make something so sophisticated at home?


Units Scale
  • 1 Tbsp. butter
  • 1 Tbsp. water
  • 1 and 1/2 Tbsp. cider vinegar
  • 2 Tbsp. sugar
  • 1/2 tsp. prepared horseradish
  • a pinch of salt
  • 1/2 cup mayonnaise
  • 8 cups baby kale or dark salad green mix
  • 1 apple, cored and sliced 1/4 inch thick
  • 1 (14.5 oz.) can sliced beets, drained and cut in half (or 3 fresh beets, peeled and simmered until tender and then sliced 1/4 inch)
  • 1 oz. Parmesan cheese (or 2 oz. creamy goat cheese)


  1. Melt the butter in a small saucepan over low heat.
  2. Stir in the water, vinegar, sugar, horseradish, and salt.
  3. Add the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
  4. Divide the kale or salad greens among 4 plates. Top with the apple slices and beets.
  5. Use a potato peeler to shave curls of Parmesan cheese over each salad or dollop each with some goat cheese.
  6. Drizzle each salad with 2 tablespoons of the dressing.

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