Shredded Beet and Kale Salad | New Seasons Market

Shredded Beet and Kale Salad



  • 2 bunches of kale, stems removed and leaves sliced thinly
  • 2 large red beets, peeled and grated
  • 1 red onion, peeled and sliced paper thin
  • 1 pinch sea salt
  • 1/2 teaspoon black pepper
  • 1/3 cup plus 1 tablespoon apple cider vinegar
  • 2-3 teaspoons raw honey
  • 2 tablespoons chopped fresh dill
  • 1 clove garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/2-3/4 cup sprouted almonds
  • 1/2 cup feta cheese (optional)


  1. Place kale, beets and onion in a large mixing bowl and season with salt and pepper. Mix the vinegar and honey together and pour over the veggies, mixing thoroughly. Set aside. (This can be done up to a couple of hours in advance to marinate the veggies.)

    Whisk together the dill, garlic, and olive oil. Toss the oil mixture with the kale, beets and onion. Add sprouted almonds and feta cheese(optional). Mix and serve. It’s best the next day as it has the most time to marinate, but it’s great either way!


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegetarian