Kim Kushner’s Sexy Red Kale with Red Beets & Fresh Dill in Meyer Lemon Vinaigrette
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
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”
Did you know that only 2% of Forward readers donate to support our nonprofit newsroom? That 2% make it possible for millions to read the Forward without a paywall or subscription — removing any barriers to the full and fair Jewish story.
But while the Forward is free to read, it isn’t free to produce. Big stories — like deep dives into the antisemitism data, political scoops or reporting trips to college campuses — take months of research and fact-checking. All while we keep you informed of what you need to know each day.
— Rachel Fishman Feddersen, Forward Publisher & CEO
Support our mission to tell the Jewish story fully and fairly.
