Skip to Content

Detox Kale and Beet Salad

This kale and beet salad is chock-full of healthy nutrients. It’s made with superfoods such as beets, kale, walnuts, garlic, and olive oil. It’s filling enough to be eaten as a light meal and you can also serve it as a salad or side dish.

Top view of the detox kale and beet salad in a grey bowl on a grey board.

This kale and beet salad makes a perfect addition to your lunch or dinner if you have overindulged in heavy not so healthy foods. It’s super light, high in fiber, and nourishing.

You will need cooked beets to make this salad. If you are not sure how to cook beets, check out my guide to cooking beets where you will find five easy methods and tips and tricks on how to buy, store, and prep beets.

If you’ve used kale in your salads before, you probably know that you should first massage it before adding it to a salad. Kale leaves are quite tough and massaging them helps to break down the fibers and makes the leaves softer and easier to chew. The leaves will also turn a beautiful green color.

This kale and beet salad recipe calls for two garlic cloves but if you love garlic, feel free to add more. Garlic is an amazing superfood that is very much underappreciated.

For a finishing touch, season this salad with coarse sea salt.

This salad keeps well in the fridge in a glass container with a tight lid. But keep in mind that the kale leaves will slightly change the color.

Close-up side view of the detox kale and beet salad in a grey bowl.

More Beet Salad Recipes You Might Like

If you love beets as much as I do, check out these healthy beet recipes:

Detox Kale and Beet Salad

Detox Kale and Beet Salad

Yield: 4 portions
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

This kale and beet salad is chock-full of awesome nutrients. It's made with superfoods such as beets, kale, walnuts, garlic, and olive oil. It's light and detoxing and filling at the same time.

Ingredients

  • 4 medium cooked beets, peeled and diced
  • 1/2 medium bunch kale (about 4-5 cups loosely packed torn kale leaves)
  • 1/2 cup chopped walnuts
  • 2 chopped garlic cloves (3 if you love garlic)
  • 3 Tbsp olive oil
  • sea salt to taste

Instructions

  1. Tear the kale leaves from the stems and chop the leaves into small pieces (save the stems for juicing).
  2. Place the torn kale leaves into a large bowl and massage the leaves with your hands for about 2 to 3 minutes. This helps to break the fibers and soften the kale. You will notice that the kale will become bright green.
  3. Add the walnuts, garlic, and olive oil and toss to combine.
  4. Add the beets to the kale, season with salt and mix.
Nutrition Information
Yield 4 portions Serving Size 1/4 of recipe
Amount Per Serving Calories 232Total Fat 20gSaturated Fat 2.3gTrans Fat 0gUnsaturated Fat 16.8gCholesterol 0mgSodium 145mgCarbohydrates 12.1gFiber 4gSugar 6.4gProtein 4.5g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me @mariaushakova.blog if you share a picture on Instagram!

A side view of the chia pudding breakfast parfait in a glass, topped with berries..
Previous
Chia Pudding Breakfast Parfait - 3 Ways
Caprese Appetizer Tray
Next
Colorful Caprese Appetizer Tray

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ashley

Friday 18th of December 2020

Sounds yummy and healthy! I've been getting lots of beets in my organic vegetable deliveries and have been looking for new recipes. I can't wait to make this tonight, so simple! Thanks for sharing.

Aditi

Wednesday 22nd of January 2020

Can i use spinach leaves instead of kale leaves?

Maria Ushakova

Wednesday 22nd of January 2020

Yes, absolutely!

Dee

Thursday 9th of January 2020

I tried this recipe and I love it. I tasted so much I almost had to make more for dinner. I used sliced canned beets and they were fine.

Maria Ushakova

Thursday 9th of January 2020

Oh, great! Thank you so much for letting me know that it works with canned beets. I am so glad you like it :)

Jean

Thursday 19th of September 2019

Can I use canned beets

Maria Ushakova

Friday 20th of September 2019

I wouldn't use canned beets because they are usually very vinegary.

Mary

Thursday 5th of September 2019

Very good! I had my doubts but had the beets and kale in the fridge. So glad I tried it - will make it again.

Maria Ushakova

Friday 6th of September 2019

So glad you like it! Thank you so much for taking the time to leave a comment :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.