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red beets

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.

To prepare the vinaigrette:

  1. Whisk together all of the ingredients until emulsified. Drizzle dressing over the mixture and toss to combine.
  2. Add salt and pepper to taste.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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