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Kale Garden Salad

Photo: Randy Mayor; Styling: Lindsey Lower


Yield Serves 6 (serving size: 2 cups)
Brightly colored, fresh golden beets are a beautiful addition to this classic Kale Garden Salad. Golden beets have the same nutritional value as their red cousins but don’t stain your hands.


  • 1 tablespoon olive oil
  • 2 teaspoons sherry vinegar
  • 1 teaspoon fresh thyme
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, minced
  • 6 cups chopped stemmed curly kale
  • 1/2 cup matchstick-cut carrots
  • 1/4 cup thinly sliced radishes
  • 1 uncooked golden beet, peeled and thinly sliced
  • 2 ounces grated Asiago cheese (about 1/2 cup)

Nutrition Information

  • calories 104
  • fat 5.8 g
  • satfat 2.1 g
  • sodium 240 mg

How to Make It

  1. Combine olive oil, vinegar, thyme, Dijon mustard, salt, and minced garlic in a large bowl, stirring with a whisk. Add kale, carrots, radishes, beet, and Asiago cheese; toss.