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Beet, Kale and Carrot Salad

Our hearty Beet, Kale and Carrot Salad that can be served as a side or as a meal all on its own!


Beet, Kale and Carrot Salad

  • ½ cup uncooked quinoa
  • ⅓ silvered almonds or roasted winter squash seeds
  • 1 medium raw beet, peeled
  • 1 medium to large carrot, peeled
  • 2 cups packed green kale, roughly chopeed
  • 1 avocado cubed
  • — Vinaigrette —
  • 3 T apple cider vinegar
  • 2 t lemon juice
  • 2 T Driftless Organics sunflower oil or olive oil
  • 2 T maple syrup
  • 1 t dijon mustard
  • Salt and pepper to taste

  1. Rinse the quinoa in a fine mesh colander under running water.
  2. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a boil, then cover the pot, reduce heat to a simmer and cook for 15 min.
  3. Remove the quinoa from heat and let it rest, still covered for 5 min.
  4. Uncover pot, drain off an excess liquid and set it aside to cool.
  5. Grate the beet and carrot by hand or with a food processor. Place in a large bowl and add the rest of the salad ingredients.
  6. To prepare the vinaigrette: Whisk together all of the ingredients until emulsified. Drizzle dressing over the mixture and toss to combine.
  7. Add salt and pepper to taste.


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