Beet kale paleo vegan salad

Beet and kale salad

This beet and kale salad is easy to make and packs natural flavors and nutrients. It is paired with a French lemon dressing using garlic and olive oil. 
Course Salad
Cuisine French, Vegan
Keyword beet, kale
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 108kcal
Author Nicolas Pujol



  • Bring water to boil in a mid size pan.
  • Peel the beets, rinse them and slice them into bite size pieces.
  • Cut and remove an inch of the kale stems at the bottom, rinse well and cut them.
  • Put the beets in the boiling water and cook for 15 minutes.
  • In another pan, heat the avocado oil on medium level, add the kale and cover with lid. Stir gently after 3-4 minutes then lower heat to simmer. Finish slow cooking the kale for a total of 10 minutes.
  • In the meantime, prepare the French lemon dressing.
  • Strain the beets, then fill the pan with cold water and place the hot beets in it to cool them down a bit. Let them rest for 2-3 minutes.
  • In a large salad bowl, place the beets, add the kale and the dressing. Mix well and serve immediately.


Calories: 108kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 139mg | Potassium: 959mg | Fiber: 3g | Sugar: 8g | Vitamin A: 11430IU | Vitamin C: 142.8mg | Calcium: 191mg | Iron: 2.7mg