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Kale and Golden Beet Salad with Dijon Balsamic Vinaigrette

Kale and Golden Beet Salad w/Dijon Balsamic Vinaigrette


Kale and Golden Beet Salad w/Dijon Balsamic Vinaigrette.  Beets are made in the Instant Pot.  This salad comes together in just 10 minutes.




  1. Rinse kale and dry.  Strip the leaves off of the stems, see photo above.
  2. Stack the kale leaves together and roll tightly. With a sharp knife, thinly slice the kale.
  3. To make the dressing: to a small jar, add oil, fig balsamic, mustard and garlic.  Add a sprinkle of salt and pepper.  Close the lid tightly and shake vigorously for 20 seconds.  Remove lid and taste . Add more salt and pepper if needed.
  4. To serve each salad, top each plate with 1/2 of the kale, 6 slices golden beets, 1 Tablespoon walnuts, 2 teaspoons dried cranberries, drizzle of Fig Balsamic Vinaigrette and a sprinkle of Trader Joe’s Everything but the Bagel Sesame Seasoning Blend.  Serve immediately.


  • Store remaining Fig Balsamic Vinaigrette in sealed jar for up to 2 weeks.
  • Nutritional data below includes 2 Tablespoons dressing per serving.
  • Prep Time: 10mins


  • Serving Size: 2
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