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Kale and Beet Salad

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


This refreshing kale and beet salad recipe features raw beets, carrots, and pink grapefruit, tossed with a tangy grapefruit vinaigrette.


  • 1 bunch kale
  • 1 bunch lettuce
  • 1 kohlrabi
  • 1 beet
  • 2 carrots
  • 1 grapefruit
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 6 tablespoons olive oil
  • 1/4 cup sunflower seeds or pepitas


  1. Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi, beet, and carrots and chop them into matchsticks (julienne) with a knife or using a food processor. Remove the sections from one half of the grapefruit and peel them.
  2. In a medium bowl, whisk together 2 tablespoons grapefruit juice from the other half of the grapefruit, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Gradually whisk in the olive oil one tablespoon at a time until a creamy emulsion forms. Taste and add additional grapefruit juice as desired.
  3. To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and sunflower seeds or pepitas.
  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Beet salad recipe, Grapefruit Salad, Beet salad, Healthy Salad Recipe, Grapefruit Vinaigrette, Grapefruit Salad Dressing