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Beet Salad with beets, carrots, kale and Feta
Print Recipe
5 from 1 vote

Lemon Kale and Beet Salad

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: beet salad, beets, carrot salad, fruit salad, kale, kale and beet salad
Servings: 2 people
Calories: 279kcal
Cost: $3

Equipment

  • one large skillet

Ingredients

  • 3 cups fresh kale
  • 2 tbsp avocado or other high heat oil
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 3 beets, roasted and diced.
  • 2 carrots, shredded
  • 1 tbsp sunflower seeds
  • 2 tbsp Feta, optional for garnish

Instructions

Lemon Garlic Kale

  • Clean kale by removing fibrous stem and breaking kale into large pieces.
  • Add 2 tbsp avocado oil or other high heat oil to fry pan
  • Add chopped garlic
  • Add kale and cook until just starting to wilt
  • Add lemon juice and finish wilting down kale to your desired level. I think this salad tastes best if the kale is cooked down with a little crunch.

Assemble the salad

  • Cut beets into small pieces
  • Shred carrots. I used a box grater.
  • Put kale, beets, carrots, sunflower seeds into a large serving bowl and toss gently
  • Garnish with feta cheese if desired.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 31.7g | Protein: 11.8g | Fat: 13.6g | Saturated Fat: 3.8g | Cholesterol: 17mg | Sodium: 377mg | Potassium: 1146mg | Fiber: 6.6g | Sugar: 12.5g | Calcium: 281mg | Iron: 4mg