Best with Perfectly Pickled Beets

Kale Beet & Rice Salad

Prep Time: 15 minutes // Cook Time: 10 minutes Servings: 2

What to do

  1. Cook rice according to instructions and set aside to cool.
  2. In a small bowl add apple cider vinegar, honey, lemon juice, mustard, salt and pepper. Whisk well until combined.
  3. Slowly add in avocado oil while whisking continuously until well combined. Set aside.
  4. In a large bowl add kale, rice, beets, pecan halves, golden berries and blueberries. Add dressing and combine well.
  5. Top with pomegranate seeds and pumpkin seeds. Enjoy!

What you’ll Need


3 tbsp cup apple cider vinegar

1 tbsp mustard

1 tbsp honey

1 tbsp lemon juice

¼ tsp salt

¼ tsp pepper

¼ cup avocado oil


Kale Beet Rice Salad

1 bunch organic green kale, chopped

1 cup Right Rice (original), cooked

1 cup Love Beets Pickled Beets, diced

¼ cup pecan halves, roasted

⅓ cup golden berries, halved

⅓ cup organic blueberries

¼ cup pomegranate seeds (optional)

¼ cup pumpkin seeds (optional)