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Shredded kale sprouts, red onion, pickled baby beets, walnuts and goat cheese with a balsamic vinaigrette. Flavors that all rock together!


Total time

20 minutes


Sides, Lunch, Appetiser


  • salad
  • 6 oz kale sprouts (stem end trimmed if necessary)
  • ½ small red onion (finely chopped)
  • 16 oz jar pickled baby beets (drained, halved and sliced)
  • ½ cup chopped walnuts ( lightly toasted )
  • 4 ounces crumbled goat cheese ((about 1 cup) divided)
  • dressing
  • ⅓ cup light olive oil or grapeseed oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 tablespoon honey (optional)
  • 1 clove garlic (minced)
  • salt and freshly ground black pepper (to taste)


  1. SALAD
  2. Shred kale sprouts in a food processor using the shredding blade or chop manually. Transfer to a bowl.
  3. Add red onion, baby beets, walnuts and about 3 ounces of the goat cheese. Toss to combine.
  5. Whisk dressing ingredients together in a small bowl. Pour over salad, mix well. Transfer to serving bowl and top with remaining goat cheese. Serve immediately.
  6. View the recipe instructions at From a Chef's Kitchen

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