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Spiralized Golden Beet and Kale Salad recipe with pumpkin seeds, hemp seeds, and parmesan cheese. A healthy vegetarian side dish!
Spiralized Golden Beet & Kale Salad
Prep Time
20 mins
Total Time
20 mins
Course: Salad
Servings: 2 to 4 people
Author: Julia
  • 1 small golden beet spiralized or grated
  • 2 heads lacinato kale leaves chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup raw pumpkin seeds
  • 2 tablespoons hemp seeds
  • 1/3 cup parmesan cheese grated
Prepare the Dressing:
  1. Add the ingredients for the dressing to a small blender. Blend until well-combined (note: you can also whisk the ingredients in a bowl). Set aside until ready to use.

Make the Salad
  1. Wash the kale well and chop the leaves off the stems. Discard the stems, then thinly slice the leaves. Place the leaves in a salad spinner, or pat them dry. Add the kale to a large mixing bowl. Drizzle the lemon juice over the kale leaves, then massage the juice into the kale for 2 to 3 minutes. Allow the kale leaves to sit for 10 minutes.This process will help break down the toughness of the leaves and make it easier to chew. 

  2. Add the dressing to the bowl with the massaged kale and toss together until incorporated. Divide the kale leaves between 2 (to 4) bowls, followed by the spiralized golden beet, pumpkin seeds, hemp seeds, and parmesan cheese. Serve alongside your favorite entree.

Recipe Notes

*you can use low-sodium soy sauce or regular liquid aminos in place of coconut aminos