A bag of baby kale leaves saves the time of washing, stemming, and chopping larger leaves. Treat these small, tender leaves like baby spinach--as the base for salads or stirred into soups and stews at the end.
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.
I made this with mild mesclun mix from the farmer's market rather than baby kale. Delicious!