Three-Kale and Beet Green Salad with Radish and Pine Nuts

I posted a garden post a while back and I really wanted to write about our kale but I felt like my Garden Update was getting too long.

Besides, I wanted to devote a singular post to kale, all by itself.

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Kale in the flower bed.


I love kale.  Am I on the kale bandwagon?  Probably.

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Kale in the garden.


In recent years, I have found I love kale, spinach and chard.   What’s wrong with me?

I made a version of this recipe for a holiday gathering a couple of years ago and it was a hit with the entire family.   In fact, The Hubs and the BiL could not believe the kale wasn’t sauteed in that original recipe.

This is The Hubs’ favorite salad now.   Even after I tweaked the recipe a bit for this version, he maintained it was still his favorite.   (Which is good because he hates it when I tweak a recipe that he he loves.)  We have it at least once a week in some variation or another.

I developed this recipe because we have three varieties of kale growing in the garden: dinosaur kale (Lacinato kale), curly kale, and Kallette (a brussel sprout/kale hybrid).

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From left to right: Kallette, Dino, and Curly.


I added the beet greens because they were too beautiful to simply compost after I roasted the beats.

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Three-Kale and Beet Green Salad with Radish and Pine Nuts

2 bunches kale (I used a mix of Kallette, curly, and dinosaur kale.)
1 bunch beet greens
1/4 c. freshly grated Parmesan cheese
1/3 c. extra-virgin olive oil
1/4 c. rice wine vinegar
3 large cloves garlic, minced
1 T. reduced-sodium soy sauce
1/4 t. freshly ground pepper
dash of sriracha
salt (optional)
1 bunch radishes, sliced
1/8 c. toasted pine nuts

If kale is large and mature, strip leaves from the stems (discard stems).  You may wish to do the same for the beet greens.  You will have about 8 cups of greens.  Wash and dry the leaves. Tear the leaves into bite-size pieces and place in a large bowl.

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This is a large bowl full of kale and beet greens.

In a blender, add Parmesan, oil, vinegar, garlic, soy sauce, pepper and srirasha. Pulse until emulsified and cheese is chopped up. Add dressing to kale in bowl.

Wash hands!  🙂  Firmly massage and crush the greens to work in the dressing. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. You may season with more pepper and  salt.

Garnish with pine nuts and sliced radishes.

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You can see how much the salad shrinks.

I just realized that tomorrow is Cinco de Mayo and I have no post planned.    This holiday is special for me because that is the day I met The Hubs.  There will be no festive Mexican recipe tomorrow, but to keep you in the spirit, you can check out these recipes.

20 comments to Three-Kale and Beet Green Salad with Radish and Pine Nuts

  • Taking On Magazines

    I can see why you guys love that salad. I’ve not gotten on the kale bandwagon yet, but even if I used another kind of lettuce, the dressing and combination of radishes and pine nuts would be amazing. And, I didn’t think your garden post was too long. I was living vicariously through you the whole time I was reading. 🙂

    • This dressing does rock. I would use it on everything. The next time I make it, I am going to add toasted pine nuts to the dressing itself.

  • Angie@Angie's Recipes

    I am a huge fan of kale and eat them almost every day..actually just had a huge glass of smoothie made with kale, kiwi and avocado :-)) Your salad looks awesome, esp. when paired with pine nuts.

  • I am in a salad mood too! This is delicious! And pine nuts add so much flavor!

  • mjskit

    We do love kale and had some growing in the garden until yesterday along with some freshly planted tomatoes and peppers. It’s all gone now thanks to an inch of hail last night. Would have loved some of that kale to make this salad. Radish with kale sounds light a perfect combo.

    • I am so sad about your garden. We are suppose to get bad weather this weekend. I have got to get the rest of the garden mulched before the next rain!

  • kitchenriffs

    Kale is wonderful stuff, isn’t it? We eat a lot of both it and spinach, but probably more Swiss chard than the two of them together — in the summer, at least. One of my favorite garden crops. Anyway, love the idea of combining kale with radish. Such a nice, crisp combo! Thanks for this.

  • I’ve just discovered kale in the last year or so, and like you I can’t get enough!! I know I’m a little late to the band wagon, but I’m so glad I finally found it. Now… I’ve got to get working on those beet greens. I’ve hears such wonderful things about them, but have been a little hesitant to work them in . Feeling inspired!

  • This looks live a fabulous salad–I am a big kale fan. I have been wanting to try the kallette but have only come across it once at Whole Foods and the particular batch didn’t look as fresh as I wanted for the price they wanted. 😉

  • Wow this green salad has summer all over it 😀
    Love the flavours!

    Choc Chip Uru

  • I always love using dinosaur kale as a garnish, but may need to actually use it in a recipe! Your yummy salad is a good place to start!

  • […] This recipe is quite versatile.  Any kind of acid can be used.  I have used lemon juice, red wine vinegar, Champagne vinegar and even apple cider vinegar.   The dressing is delicious on any greens and I usually make a double batch just so I can have a jar in the refrigerator.   I used a version of this recipe for a recent Three-Kale and Beet Green Salad with Radish and Pine Nuts. […]