Kale and Beet Salad

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Dinner, Lunch

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Emily from Montreal, Québec. Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook and tag your post #ThinkCanadaOrganic

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  • 2 bunches of kale, stems removed, chopped, washed and spun dry
  • 2 beets peeled and sliced thinly
  • 1 tbsp sunflower oil
  • Juice of one lemon
  • 1/4 c each of slivered almonds, pumpkin seeds and sunflower seeds, toasted over medium heat until browned but not scorched
  • 1/4 c feta cheese, crumbled
  • 4 slices crispy local bacon


  1. Fill a metal salad bowl with the kale.
  2. Heat 2 tbsp oil in a heavy pan, sauté the sliced beets until soft and partly caramelized.
  3. Stir the hot vegetables into the kale until kale is slightly wilted.
  4. Add lemon juice and stir. Toss in the feta cheese, diced bacon and toasted seeds. Serve.
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