How do I prepare the kale for this salad?

Rinse and tear the kale into bite-sized pieces, then massage it with a pinch of salt for about 5 minutes until it softens and turns dark green.

Can I use different greens instead of kale?

Yes, the recipe suggests spinach as an alternative, but other sturdy greens could also work well in this salad.

What's the best way to toast hazelnuts?

Toast the roughly chopped hazelnuts in a dry pan on medium-high heat for a few minutes until they are lightly browned and fragrant, then remove from heat.

Should I peel the beets and potatoes before boiling?

No, the recipe instructs to boil both the beets and potatoes with their skins on, then peel them once they have cooled.

How long can I store leftover Beet Salad with Kale and Toasted Hazelnuts?

This fresh salad is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator and consume within 1-2 days, as the kale may wilt further.

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Beet Salad With Kale and Toasted Hazelnuts
[Vegan]

JM By: Jenny Mustard

Author Bio

Minimalist recipes — less is always more! I am minimalist vegan Jenny Mustard – fashion blogger,... Read More

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A vibrant vegan beet salad with red beet and potato slices, green massaged kale, golden toasted hazelnuts, and sliced leeks, served in a white bowl.

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Ingredients You Need for Beet Salad With Kale and Toasted Hazelnuts [Vegan]

3-4 beets
2 1/2 medium-sized potatoes
Scant 1/3 cup hazelnuts, roughly chopped
3 3/4 cups kale (or other greens like spinach)
Scant 1/3 cup raisins
1/3 small leek, sliced
1 tablespoon organic dijon mustard
2 tablespoon apple cider vinegar
Salt and pepper, to taste

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How to Prepare Beet Salad With Kale and Toasted Hazelnuts [Vegan]

Boil the beets and potatoes in separate pots until soft, leave the skin on while boiling. Discard cooking water and let cool.
Toast the chopped hazelnuts in a dry pan on medium-high heat for a few minutes, until lightly browned and nutty fragrant. Remove from heat.
Rinse and tear the kale into bite-size pieces. Place in a large bowl and add a pinch of salt. Massage the kale for about 5 minutes, until softened and dark green. Mix in half of the hazelnuts and push the kale out to the sides of the bowl, creating a hole in the middle.
In another bowl, mix mustard, vinegar, salt, and pepper, until smooth.
Peel the cool beets and potatoes and cut in slices or cubes and add to the bowl with the dressing. Fold in the raisins and half of the leek slices.
Place the beetroot salad in the middle of the bowl of kale and top with the remaining leek and hazelnuts.