Mandarin Beet Kale Salad

Mandarin Beet Kale Salad


For the salad:
  • 1 bunch kale, de-stemmed and shredded
  • 1 Tbsp extra virgin olive oil
  • 2 mandarins, peeled and segmented
  • 2-3 beets, washed
  • 1Tbsp vinegar
  • ¼ cup pistachios, chopped, optional
  • salt and fresh cracked black pepper to taste

For the vinaigrette:

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp freshly squeezed mandarin or orange juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • salt and fresh cracked black pepper to taste


  • Place washed beets in a saucepan with vinegar, cover with water and bring to a boil. Depending on size of beets, simmer for 20 to 40 minutes.
  • Drain and rinse with cold water. If desired, scrub the peel under running water to remove. Cut into chunks of various size to provide texture and visual interest in salad.
  • Add shredded kale and 1 tablespoon olive oil to a large bowl.
  • Massage (or knead) kale with your hands until it develops a vibrant green color and feels softer (about 3-5 minutes).
  • Add the vinaigrette ingredients to a jar, shake until combined.
  • Toss the massaged kale with the vinaigrette, then top with beets, mandarin segments, pistachios (optional) and a sprinkle of salt and pepper. Enjoy!