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Salad of the Week: Kale and Beet Salad with Blue Cheese and Walnuts

Sep 16, 2015 04:00PM ● By Cate Reynolds

Kale and Beet Salad with Blue Cheese and Walnuts

Rhea’s Rundown

This 12-minute salad combines a few classic ingredients for a hearty and wholesome meal. Hard-boiled eggs, beets, walnuts, blue cheese, and red onion combine with baby kale. A simple dressing of buttermilk, white wine vinegar, yogurt, and salt and pepper adds the finishing touch. I couldn’t resist adding a little pancetta from the Wild Mushroom Fettuccine to the mix. If you can’t find Melissa’s baby beets, canned beets are a great alternative. I used Love Beets white wine and balsamic infused baby beets from Whole Foods, which were a cinch! 

Ingredients – Serves 6
  • 1 cup torn fresh mint leaves
  • 1/3 cup thinly vertically sliced red onion
  • 1 (6-ounce) package baby kale
  • ¼ cup plain 2% reduced-fat Greek yogurt 
  • 2 tablespoons fat-free buttermilk
  • 2 teaspoons white wine vinegar
  • 1 ½ teaspoons extra-virgin olive oil 
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 hard-cooked large eggs, quartered lengthwise 
  • 1 (8-ounce) package peeled and steamed baby beets, quartered (such as Melissa's)
  • ½ cup coarsely chopped walnuts 
  • 2 ounces blue cheese, crumbled (about ½ cup)


1. Combine mint, onion, and kale in a large bowl. Combine yogurt, buttermilk, vinegar, oil, salt, and pepper in a bowl, stirring with a whisk. Drizzle yogurt mixture over kale mixture; toss gently to coat. Arrange eggs and beets over salad; sprinkle with nuts and cheese.

“Kale and Beet Salad with Blue Cheese and Walnuts.” Cooking Light: Super Simple Cooking. 129 Easiest Recipes Ever. Time Inc. Lifestyle Group. 2015. Print.

Rhea Torreon
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