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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.

kale and beet salad

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.

kale salad with beets and dressing

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.

kale beet salad recipe with yogurt dressing

Get the printable recipe below:

Yield: 2 people

Kale and Beet Salad

kale salad with beets and dressing

Discover how to make a stunning kale and beet salad with a creamy Greek yogurt dressing. Perfect for health enthusiasts and flavor seekers!

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


Roasted Beet Salad

  • 1 golden beet
  • 1 purple beet
  • 3 cups kale (rinsed and chopped)
  • 1/2 cup pecans
  • 2 T shallots (diced)
  • 1 pinch salt and freshly ground black pepper to taste

Greek Yogurt Herb Dressing

  • 6 oz non-fat Greek yogurt
  • 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 freshly ground black pepper to taste


Roast the Beets

  1. Preheat the oven to 425º F.
  2. Cut off the green stems of the beets and the long string tip. Rinse them to remove excess dirt and wrap in aluminum foil to bake. Make sure the top and sides of the foil are closed.
  3. Bake the wrapped beets on a baking pan for 1 hour – 1 1/2 hours. Remove from the oven, open the foil and let them cool before you handle them.roasted golden beets and red beets
  4. Remove the skin with your hands when they are cooled, or use a peeler. Slice into bite size pieces or slices.

Make the Dressing

  1. Whisk together Greek yogurt, lemon, salt, pepper, mint and dill. Store in the refrigerator until ready to use.

Assemble the Salad

  1. On two plates, distribute the kale evenly. You can add a bit of olive oil and lemon if desired. Use clean hands to massage for about 3 minutes to soften the leaves and infuse the leaves with the oil and lemon.
  2. Top with roasted beet slices, shallots and pecans or walnuts.
  3. Drizzle the Greek yogurt herb dressing on top, and garnish with any extra mint and dill leaves. Serve immediately.

Nutrition Information:



Serving Size:

1 serving

Amount Per Serving: Calories: 318Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 4mgSodium: 195mgCarbohydrates: 25gFiber: 8gSugar: 11gProtein: 16g

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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:

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