Kale Carrot Beet Salad


Over the holidays I tried a takeaway salad from Live Organic Food. A place I miss from when I lived in Canada. There is nothing like that near me in Northern Cali. I thought I would set out to try and recreate it myself. I tend to make the same old boring salads and this helped get me out of my rut. The salad really gives it a nice zing!

The salad takes a bit more time then my regular salads, as it has a few components, but it was well worth the effort as I enjoyed it so much more.


Kale Carrot Beet Salad (makes 3 good-sized salads)

1 medium bunch of kale (+ a bit of lemon, EVOO & salt)
3 small carrots, peeled & shredded
1 medium beet, peeled & shredded
8 sundried tomato halves (4 total – I found ones that are not packed in oil)
2 tsp raisins
2 tbsp walnuts

Wash your kale, remove the stems and tear it into bite-sized pieces. I used a salad spinner to dry the leaves a bit. Transfer the kale to a large bowl, add a few squeezes of juice from a lemon, a sprinkle of sea salt and a drop of extra virgin olive oil and massage the kale. While the kale marinates, shred your carrots & beets (I used my food processor shredder attachment for a quick way to food prep). If you manage to track down some sundried tomatoes that aren’t oil-packed, put them in a bowl of warm water to rehydrate them and slice them once they have softened. I mixed the kale, carrots, beets & sundried tomatoes together and stored the raisins & walnuts separately to use them as topping as I ate my salad over a few days.

2 tbsp tahini
1 small clove of garlic, minced
1 tbsp of wheat free tamari (or soy sauce)
1 tsp olive oil
1 tbsp apple cider vinegar
1/2 tsp dried dill
salt & pepper to taste

Combine all of the dressing in a small bowl and whisk until well blended. Keep the dressing stored separately so the salad doesn’t get soggy.

I garnished mine with some fresh sunflower sprouts. Dee-licious!


Are you ready to break that salad rut?

This saladicious recipe is being shared with my fav bloghops: Healthy Vegan Fridays, Plant Based Potluck Party & Meatless Mondays

15 thoughts on “Kale Carrot Beet Salad

  1. I really love ‘rainbow’ salads with shredded beets and carrots, it makes for such a nice and refreshing combination. Especially welcome in summer at the moment!

  2. Your pictures are beautiful, Kimmy! And the salad looks delicious! I need to step up my salad game – I make the same ones every week but I’d love them even more if I varied them a bit. I was thinking of getting that Salad Samurai book to get different ideas but your salad has inspired me too.

  3. I love this salad Kimmy! I’ve made carrot, beet and kale salads before but I love the idea of sundried tomatoes, raisins and walnuts in there too!

  4. Fresh, colorful salads are some of my favorite dishes to make and eat! And I love your easy to follow Tahini dressing recipe. Yum! Thanks for sharing your delectable Kale Carrot Beet Salad on the Plant-Based Potluck Party! I’m Pinning and sharing!

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