Skip To Content
Get Our Newsletter

Support the Forward

Funded by readers like you DonateSubscribe

Kim Kushner’s Sexy Red Kale with Red Beets & Fresh Dill in Meyer Lemon Vinaigrette

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

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”




Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free under an Attribution-Non Commercial-No Derivatives Creative Commons license as long as you follow our republishing guidelines, which require that you credit Foward and retain our pixel. See our full guidelines for more information.

To republish, copy the HTML, which includes our tracking pixel, all paragraph styles and hyperlinks, the author byline, and credit to Foward. Have questions? Please email us at

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.