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Salad • American

Beets & Blue Kale Crunch Salad Recipe

Spiralized beets and blue cheese are the perfect pair to boost this crunchy kale salad to the next level.

4.8 from 148 votes
20 mins
Total Time
4
servings
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Beets & Blue Kale Crunch Salad

How to Make the Best Beets & Blue Kale Crunch Salad

This Beets & Blue Kale Crunch Salad is a vibrant, nutrient-packed salad that combines the earthiness of kale and spiralized beets with the bold, tangy flavor of melted blue cheese. The result is a perfectly balanced salad with multiple textures and flavors that work in harmony—from the chewy cooked quinoa to the crunchy glazed walnuts and crisp kale leaves.

What makes this salad truly special is the melted blue cheese base, which acts like a creamy, flavorful dressing that coats every bite of kale. This is a clever technique that elevates a simple salad into something restaurant-quality. The spiralized beets add both sweetness and a gorgeous pop of color, while the balsamic vinaigrette brings everything together with a bright, slightly tangy note.

Perfect for meal prep, potlucks, or as a side dish to your favorite main course, this salad is quick to prepare and incredibly satisfying. It’s the kind of salad that will have everyone asking for the recipe!

Beets & Blue Kale Crunch Salad

Beets & Blue Kale Crunch Salad

Spiralized beets and blue cheese are the perfect pair to boost this crunchy kale salad to the next level.

4.8 from 148 votes
CourseSalad
CuisineAmerican
Keywordbeets and blue cheese, kale salad, salads with beets
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings4 servings
Calories263kcal
AuthorChristina Hill
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Ingredients

Salad

Instructions

Preparation

  1. Thoroughly wash kale and remove the leaves from the stem. Roughly chop the kale leaves.
  2. Wash and peel the beets. Spiralize using the angel hair blade.

Assembly

  1. In a large, microwave safe bowl, melt the blue cheese. Microwave for 1 minute, stirring every 15 seconds.
  2. Add the kale to the melted cheese and toss thoroughly with tongs, coating as much of the greens as possible.
  3. Drizzle leaves with balsamic vinaigrette or dressing of choice. Toss with the tongs to coat all the leaves with the dressing.
  4. Add beets and glazed walnut pieces and mix with tongs. Sprinkle quinoa over the top of the salad.

Notes

  • Use a spiralizer with the angel hair blade for the beets, or you can julienne them with a knife.
  • The blue cheese can be replaced with feta or goat cheese if you prefer a different flavor profile.
  • Make this salad ahead and store the components separately for best results.
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