Kale and yellow beet salad

 Cooking 0 minutes
 Preparation 15 minutes
 4 servings


1 large bunch of kale, chopped
1 pack (284 g) of Champêtre diced yellow beets
85 ml (⅓ cup) of unsalted pistachios
85 ml (⅓ cup) of golden raisins
A pinch of red pepper flakes (optional)

For the dressing:
45 ml (3 tbsp.) of white wine vinegar
15 ml (1 tbsp.) of dijon mustard
30 ml (2 tbsp.) of maple syrup
2.5 ml (½ teaspoon) of salt
30 ml (2 tbsp.) of olive oil
1 garlic clove, minced


  1. In a small bowl, combine dressing ingredients.
  2. Place the kale in a large bowl and pour most of the dressing on top.
  3. Thoroughly toss the kale leaves with the dressing.
  4. Add the beets and the yellow raisins to the bowl and mix well. Add the rest of the dressing.
  5. Sprinkle with pistachios and red pepper flakes (optional) and serve.

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