Beet and Kale Salad with Orange Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
An easy kale and beet salad topped with a light citrus vinaigrette!
What You'll Need
  • Salad Base
  • 3 cups chopped kale
  • 2 medium beets diced
  • 2 orange diced
  • 1 cup red quinoa (raw)
  • 2 cups chicken broth (or vegetable broth to make it vegan)
  • Pickled Onion
  • 1 red onion (thinly sliced)
  • ½ cup rice wine vinegar
  • A pinch of sugar
  • Vinaigrette
  • ¼ cup olive oil
  • 1 clove garlic minced
  • 2 tsp. agave
  • 2 TBS. apple cider vinegar
  • the juice of 1 orange
  • the zest of 1 orange
  • 1 tsp. salt
  1. Fill a medium-sized pot with water and bring to a boil. Add the beets and allow to cook over a medium heat for about 20 minutes, or until tender.
  2. In a separate pot, add 1 cup of quinoa and 2 cups of chicken broth. Bring to a boil, then reduce to a simmer and cook for about 20 minutes or until the liquid has been absorbed and the quinoa is al dente.
  3. In another pot, bring about 2 cups of water to a boil. Thinly slice the red onion, and add to the boiling water. Allow to cook for only 15 seconds, then immediately strain and immerse in a cold ice bath. In a bowl, add the strained onion, the rice wine vinegar and a pinch of sugar. Keep in fridge until ready to serve.
  4. To make the vinaigrette, simply combine all of the ingredients and whisk together until well combined.
  5. In a large bowl, add all of the ingredients and toss to combine. Serve immediately!
Recipe by The Blonde Chef at