1 (8-ounce) package peeled and steamed baby beets, quartered (such as Melissa's)
1/2 cup coarsely chopped walnuts
2 ounces blue cheese, crumbled (about 1/2 cup)
How to Make It
Combine mint, onion, and kale in a large bowl. Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, stirring with a whisk. Drizzle yogurt mixture over kale mixture; toss gently to coat. Arrange eggs and beets over salad; sprinkle with nuts and cheese.