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Golden Beet and Kale Salad

A super salad filled with nutrient-rich vegetables like kale, beets, carrots, and broccoli sprouts mixed with a light and tangy vinegar-based dressing.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
Print Recipe



  • 6 cups kale, thinly sliced
  • 1 1/2 cup golden beets, peeled, shredded
  • 1 cup broccoli sprouts
  • 1 cup carrot, peeled, shredded
  • 1 cup red bell pepper, diced
  • 1 cup yellow bell pepper, diced
  • 1/2 cup green onion, thinly sliced
  • 1/2 cup hemp seeds


  • 1/2 cup apple cider vinegar
  • 1/4 cup tamari, low-sodium
  • 1/4 cup tahini
  • 1 tbsp garlic, fresh, minced
  • 1tsp basil, fresh, chopped


  1. Place all salad ingredients in a large mixing container.
  2. Prepare the dressing by call dressing ingredients  in a blender and blending until smooth.
  3. Pour dressing over kale mixture and toss until kale is well coated.

Notes: “Massaging” the kale for 2-3 minutes before slicing will make it softer.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.