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Apr 14, 2014 BY Joy McCarthy

Chopped Kale & Beet Salad Recipe

—  found in  Food  —

Dear Joyous Readers,

I'm joyous to share my first ever special guest in a recipe video -- my sweet hubs Walker. We love this kale salad and make it regularly. We always make extra so we can have it for an energizing lunch the next day. It's even better on day two because the flavours have a chance to mingle.

I hope you love this recipe video we created for you! It was so fun, I think we'll have to do more :)

As a nutritionist, I always love to share the health benefits of my recipes so be sure to check out the nutritional highlights below.

Best part of this video is how Walker "strips" the kale, HA! Enjoy!

Salad & Snacks
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Ingredients
  • 4 medium beets, grated (or 2 cups grated beets)
  • 2 bunches kale, washed and ripped away from stems into bite size pieces and then finely chopped.
  • 1/3 cup pumpkin seeds
  • 6 medjol dates, chopped (remove the pit)
Dressing
  • 1/2 cup fresh lemon juice (from 1 lemon)
  • 1/2 cup extra virgin olive oil, to taste
  • 2 tbsp honey
  • 1/2 teaspoon sea salt
Instructions
  1. Chop, chop, and chop the kale. Combine the kale, beets, pumpkin seeds and dates in a large bowl.
  2. Whisk dressing ingredients together. Pour over top of salad and enjoy!

After a long day at work it's a the perfect boost of vitamin C and detoxifying nutrients.

I hope you enjoyed the video recipe!

Have a joyous day!

Joy

Apr 14, 2014 BY Joy McCarthy
39 Comments
Anita   •   April 14, 2014

Looks delicious! I'm excited to get some kale and beets and make this. You guys are so cute! Made me laugh! Things are definitely a little messier with Walker in the kitchen! LOL

Reply
Joy McCarthy   •   April 25, 2014

Sandra   •   April 14, 2014

Love this - thank you! And I think you have some competition with your videos - Walker is great (if not a bit messy!)

Reply
Joy McCarthy   •   April 25, 2014

Tenille   •   April 14, 2014

I think it is so interesting and helpful to know what "healthy" people are eating for dinner! It would be awesome if you would do more of this. We want to know what you are eating! :)

Reply

Tina Muir   •   April 15, 2014

This is so adorable! You guys are so cute!!!!! Love this recipe too! Yum :)

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Natalie   •   April 15, 2014

Hi Joy, this recipe looks delish!! Cant wait to try it. Wondering, how do you feel about bottled lemon juice (ie realemon)? Would you recommend avoiding its use or is it acceptable?

Reply
Joy McCarthy   •   April 23, 2014

Kelli   •   April 16, 2014

Grew kale in our Calgary garden for the first time last year with great success (yes even in our weather). Can't wait to try this recipe. Love your contagious laugh!

Reply

Melissa P   •   April 17, 2014

This salad looks amazing! Question: are the beets cooked or raw?

Reply
Joy McCarthy   •   April 23, 2014

JOAN   •   April 17, 2014

Looks yummy...do you cook the beets first?

Reply
Joy McCarthy   •   April 23, 2014

Lynda   •   April 18, 2014

Made this and loved it!!! So did my daughter :)

Reply

Dragana   •   April 21, 2014

What type of beets did you use? Did you roast your own and chop, or did you use pickled beets from a jar?

Reply
Joy McCarthy   •   April 23, 2014

shawna   •   April 22, 2014

Having this tonight, can't wait to try it! Picked up your book too-so many great tips and tools packed in there. My husband and I are taking on the 10 day detox next week. :D

Reply
Joy McCarthy   •   April 25, 2014

stefen   •   April 27, 2014

Loved it! My kids devoured it in seconds. We have now renamed it to the Vampire salad. We all had stained mouths. Thank you so much

Reply
Joy McCarthy   •   April 28, 2014

Adam Vacon   •   May 28, 2014

Great on-screen chemistry. You two are hilarious!

Reply

Julieta L   •   May 29, 2014

Hi Joy! I can't wait to try this recipe! Thanks for sharing! I bought your book yesterday and read it back to back in one evening. I'm super inspired and ready to make a big lifestyle change. I've been losing and gaining weight as well as counting calories for a long time now and I hope this new way of eating and living will help me get rid of them for good. Thanks for your support !

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Kate McDonald-Walker   •   May 29, 2014

Elena   •   June 11, 2014

Thanks Joy! This was so delish!! It's the first recipe I try with raw beets and will definitely make again (Not sure if I was supposed to peel the outer layer, so I did, then grated the beets). It was a bit messy, but that's what the kitchen is for, right?

Reply

Genevieve   •   August 23, 2014

This salad rocks! Yum, yum -- thank you. I experimented with making it in the food processor: - made the dressing first with the regular blade (used 1/2 the recommended quantity of dressing) - kept the dressing in the food processor, and added the massaged kale and the pitted dates. Pulsed until they were chopped. - carefully switched to the grater blade, leaving everything in the processor. Grated the beets. - Dumped everything into a serving bowl. Done. Took about 1.5 minutes total.

Reply
Kate McDonald-Walker   •   August 24, 2014

Janice   •   February 25, 2015

I watched a couple of times the recipe Kale and Beet Salad. Do you massage the kale and then wash again? Or put the dressing on and then massage. I am a little confused. Sorry. Maybe you could clarify. Thanks ! Janice

Reply
Joy McCarthy   •   February 26, 2015

Shirlee   •   March 12, 2015

Do you cook the beets or use them raw. In the kale salad

Reply
Kate McDonald Walker   •   March 12, 2015

Shannon   •   April 23, 2015

I can easily make this vegan by using bee free honee, but any suggestions on how to make this low fat? What could I use instead of oil? Would maple syrup work in place of the oil and honey maybe?

Reply

nickie   •   September 14, 2015

in the video it shows you washing the kale after you massage it. is this correct? i have never massaged kale before so i am unsure. but the salad looks delish!

Reply
Kate McDonald Walker   •   September 15, 2015

Martha   •   September 15, 2015

I used organic spinach, and baby green instead of the kale. Sliced raw beet using a mandolin, and added cucumber, radish, green onion, tiny organic mushrooms, feta cheese, as well as a half of a tomato that needed using up. Threw on some pumpkin and sunflower seeds and sliced almonds. Topped with some cottage cheese, and the dressing. MM... Made extra for lunch tomorrow!!!! Yum.

Reply
Kate McDonald Walker   •   September 16, 2015

Charlotte Daly   •   April 10, 2018

These recipes sound wonderful and I can’t wait to try them both. Thank you so much

Reply
Rachel Molenda   •   April 10, 2018

Anne   •   April 9, 2019

I made it with golden yellow beets. It was delicious.

Reply
Joy McCarthy   •   April 10, 2019

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