Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.

Carolyn Casner
Source:, August 2018




Ingredient Checklist


Instructions Checklist
  • Combine kale, beet, wild rice and sunflower seeds in a large bowl. Add dressing and toss until well coated. Serve within 2 hours.


Associated Recipes

Nutrition Facts

173 calories; protein 6.7g; carbohydrates 18.6g; dietary fiber 4g; sugars 3g; fat 9.5g; saturated fat 1.1g; vitamin a iu 3233.1IU; vitamin c 44.3mg; folate 112.3mcg; calcium 72.2mg; iron 1.6mg; magnesium 54.2mg; potassium 402.3mg; sodium 305.3mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! I find raw kale too bitter so I sauteed it in 1 tsp. olive oil just until it wilts and has a nice bright green color. I subbed pistachios for sunflower seeds since I had them on hand and that was great! Read More
Rating: 5 stars
delicious and easy to prepare! Read More