Kale and Beet Salad with Balsamic Vinaigrette

Kale and Beet Salad with Balsamic Vinaigrette
Serves 2
For the Salad:
  • 1 bunch kale
  • 3-4 medium beets
  • 1/3 cup roasted walnuts. chopped
  • 1/2 cup goat cheese
  • Pinch of Salt
  • Pinch of Heart Healthy Signature Blend

For the Dressing:

  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly crushed black pepper finely ground
  • 1/4 cup balsamic vinegar
  • 3/4 cup extra virgin olive oil



For the Beets:

  • Add beets to a full pot of water and bring to a boil cooking beets until they are fork tender.
  • Remove beets from stove and drain into a colander.
  • Run cold water over them to cool slightly.
  • Remove the skins with a paring knife and/or your fingers.
  • Slice into quarters

For the Dressing:

  • In a small mixing bowl, whisk together the balsamic, mustard, salt and pepper. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. 

For the Salad

  • Combine kale, beets, walnuts and 2 tbsp dressing in a bowl and mix
  • Add a pinch or two of the Heart Healthy Signature blend
  • Add the goat cheese by breaking into small pieces
  • Add a pinch of salt and serve


*store extra dressing in an airtight container and place in the refrigerator. Use within 7 days.

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