Red kale and beet salad Image by Kim Kushner

I love the look of red kale and red beets. I know that salad isn’t supposed to be sexy — but the colors of this one make it so. I use whole endive leaves, peeled off gently one at a time to maintain their beautiful flower-petal appearance, and toss with the deep red kale, crimson red beets, bright green edamame, and forest green dill.

Makes 6–8 large servings

4–6 cups (300–450 g) red kale leaves, washed and roughly chopped
2 Belgian endives, leaves peeled off whole
1 red beet, peeled and thinly sliced
1 cup (180 g) frozen shelled edamame, thawed and rinsed
1 cup (60 g) roughly chopped fresh dill
Juice of 3 Meyer lemons
1/2 teaspoon whole mustard seeds
1/2 teaspoon crushed dried rose petals
1 tablespoon honey
1/4 cup (60 ml) extra-virgin olive oil
Splash of balsamic vinegar
Kosher salt and freshly ground black pepper

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

1. Combine the kale, endive leaves, beet, edamame, and dill in a large bowl or platter. Toss all together.
2. Pour the lemon juice into a glass jar, add the mustard seeds, dried rose petals (if using), honey, olive oil, vinegar, and salt and pepper to taste. Shake well. Spoon the vinaigrette over the salad just before serving.

Make-ahead tip: The beet may be sliced and stored for up to 3 weeks. The salad ingredients may be assembled in advance and stored, covered, in the fridge for up to 2 hours. The vinaigrette may be prepared and stored in the fridge for up to 1 week. Dress the salad just before serving.

Recipe from Kim Kushner’s “I HEART KOSHER: Recipes From My Beautiful Kitchen”

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

This is a great time to support independent Jewish journalism you rely on. Make a gift today!

—  Rachel Fishman Feddersen, Publisher and CEO

Support our mission to tell the Jewish story fully and fairly.

$90 $180

$360

Other amount