Home Previous Next






MacGourmet downloadKale with Beets. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Kale with Beets


  • 1 bunch kale, washed and stemmed, chiffonade
  • 2-3 roasted baby beets, *
  • 2 tsp grapeseed oil
  • 1 tsp maple syrup
  • 1 tsp orange muscat champagne vinegar
  • 1 tsp rice vinegar
  • crumbled Feta cheese, for topping
  • chopped toasted walnuts, for topping
  • reserved beet juice, for dressing, approx. 1 tsp.


For the dressing, combine oil, reserved beet juice, and maple syrup in a shaker jar or blender.

Chop the beets.

Spray a saute pan with Pam and saute the beets for a few minutes to get them warm. Then add the kale and steam it in the water clinging to the leaves. When the kale has cooked down but is still a strong green color, remove from the heat. Pour the dressing over the greens and top with toasted walnuts and crumbled feta.


*You can find roasted baby beets at Trader Joe's or make your own by removing the green tops and placing in a baking dish with a few tbsp water and covering with foil, then roasting at 350 for 30-45 minutes, depending on the sides of the beets.


orange champagne vinegar rice wine roasted beets kale grapeseed oil