Rainbow Salad with Beet, Kale & Avocado Dressing

The fresh crunch of beets and kale pairs wonderfully with this creamy homemade avocado dressing. Adjust the amount of honey, salt or black pepper to your taste. If you’d like more color, use both red and golden beets.

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Prep Time
20 min
Cook Time
5 min
25 min



  • 2 large red and/or golden beets, peeled
  • 2 cups loosely packed finely chopped kale
  • 2 tbsp shelled unsalted whole pistachios
  • 2 tbsp soft goat cheese, crumbled
  • 1 tsp unsalted sunflower seeds

Avocado dressing

  • 2 cloves garlic
  • 1 large avocado, peeled, pitted and chopped
  • Juice of 1 lime
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 1/2 tbsp apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
  • 1 tbsp chopped fresh basil leaves, plus additional for garnish
  • 2 tsp raw honey
  • Pinch each sea salt and ground black pepper


  1. Slice ends off beets. Working one at a time, secure beets in a spiral slicer and turn the crank to create noodles.
  2. In a large bowl, combine beet noodles, kale, pistachios, cheese and seeds.
  3. To a mini food processor or blender, add all dressing ingredients plus
  4. tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until dressing reaches desired consistency.
  5. Pour dressing over kale and beet mixture; toss to combine. Let sit for 5 minutes to allow dressing flavors to permeate the ingredients; toss again before serving. Garnish with additional basil (if using).

Nutrition Information

  • Serving Size 1 cup
  • Calories 244
  • Carbohydrate Content 18 g
  • Cholesterol Content 3 mg
  • Fat Content 18 g
  • Fiber Content 7 g
  • Protein Content 5.5 g
  • Saturated Fat Content 3 g
  • Sodium Content 119 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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