Kale and Beet Salad in Greek Yogurt Herb Dressing

Discover how to make a delicious kale and beet salad with a creamy Greek yogurt dressing. Easy to make for lunch or dinner . . . because you can never have too many healthy salad recipes.

Are you ready to step into the vibrant world of healthy eating while tantalizing your taste buds with something extraordinary?

I’m talking about a dish that’s as visually stunning as it is delicious: our kale and beet salad. Today, I’m here to guide you through creating this colorful masterpiece that’s bound to become a staple in your kitchen.

Imagine vibrant hues of purple and golden beets, mixed with the lush green of fresh kale, all coming together to create not just a dish, but a vibrant palette on your plate. It’s a true celebration of nature’s beauty and bounty, and it’s all at your fingertips!

And the cherry on top? A homemade Greek yogurt dressing that’s so creamy and flavorful, it’ll have you looking forward to every forkful.

If you’ve never had beets on a salad before, it’s time to give that delicious combination a try. This recipe is easy enough to whip up on a busy weekday but special enough to serve at your next dinner party.

And let’s not forget about that dressing! Made with zesty lemon juice and herbs right from the garden, it’s the perfect complement to the robust flavors of our main stars. This dressing isn’t just a side note; it’s a key player in what makes this salad so memorable.

Whether you’re looking to impress, make a quick dinner, or simply add a splash of color to your meal routine, this kale and beet salad is your answer.

So grab your apron, and let’s make salad magic happen. Ready to give it a try? Keep scrolling, and enjoy a recipe that’s sure to inspire your next kitchen adventure!

How to Make the Perfect Salad

Start with fresh ingredients and start with a base such as lettuce leaves. Make sure to wash lettuce right before making the salad and dry on a paper towel or use a salad spinner. For Kale leaves (which are tougher) use curly kale and remove the leaves from the stems then chop them up. Baby Kale is easy to by already washed and bagged and are softer in texture.

Consider contrasts in shapes and color to make it appealing to the eye.

Think about texture combinations and add nuts, croutons, broccoli, snap peas, carrots and water chestnuts for crunch. Add soft cheeses for a smooth finish and fresh fruit a soft bite.

Think about what flavors pair well together. Combine pears and apples with walnuts, almonds and blue cheese or gorgonzola cheese. Add roasted beets with pecans, walnuts and goat cheese or feta.

---

Here’s what you’re going to need for this recipe:

• 1 golden beet
• 1 purple beet
• 3 cups of kale, rinsed and chopped
• 1/2 cup pecans
• 2 T shallots, diced
• Salt
• Pepper

Greek Yogurt Herb Dressing

• 6 ounces non-fat Greek yogurt (I prefer FAGE brand)
• 1/4 cup water
• 2 T lemon juice
• 1 1/2 T mint leaves, chopped
• 1 1/2 T dill leaves, chopped
• 1 pinch salt and pepper

I’ve tried this salad with both a homemade balsamic vinaigrette and a creamy goat cheese dressing and they were delicious. So feel free to experiment with what you’ve got in the fridge already.

Get the printable recipe below:

---

If you enjoyed this kale and beet salad recipe, let me know in the comments! I’d also love for you to check out the following recipes:

• Apple Healthy Chicken Kale Salad Recipe
• This Kale and Chickpeas Recipe is a Tasty Delight
• This Broccoli Salad Recipe Will Change Your Life
• Healthy Farro Bowl with Brussels Sprouts and Apple