Kale salad with beet-pickled egg


Are we sick of kale yet? Think not. Especially not when you add some drama with a beet-pickled egg. Read on for Julia Gartland’s delicious recipe!

Raw kale salads are the one thing I never tire of. The texture is so hearty and comforting – way more than your average mesclun salad.  At home, I like mine with a few hippie add-ons and any kind of egg. I love this beet-pickled egg, not just for its amazing colour, but it adds an interesting punch of flavour – something a little unexpected. This salad is perfectly bright and summery, but truly great any time of year.


Beet-Pickled Eggs:

4 eggs, large

1 large beet, peeled & cut in quarters

1 cup apple cider/white vinegar

2 cups water

1 tablespoon sugar

1 bay leaf

1 garlic clove, crushed

1 tablespoon mustard seeds

1 teaspoon sea salt


2 bunches raw kale, washed & de-stemmed

1 cup quinoa, dry

1 avocado, cut into cubes

1/3 cup hempseeds

4-5 radishes, sliced thin

1-2 lemons

Extra virgin olive oil, to taste

Flaky sea salt

Freshly ground pepper

Microgreens, to top

In a large saucepan, add eggs with enough water to cover completely.  Bring to a boil, then cover for 12 minutes.  In the meantime, prepare a small ice bath.  Once eggs are done, add to ice bath and let cool.

Rinse your saucepan, then return to the stove with vinegar, water, sugar, bay leaf, salt, garlic & mustard seeds.  Bring to a boil, then simmer for 15 minutes.  Let mixture cool completely (for quicker results, set over an ice bath to cool).  While vinegar mixture is cooling, peel the hard-boiled eggs and set aside. 

When vinegar mixture is cool to the touch, submerge hard-boiled eggs and let marinate in the fridge for at least 2 hours.  Once you're ready to serve, drain eggs from their liquid, pat dry and cut into halves.

In the meantime, bring 2 cups of water and quinoa to a boil in a large saucepan.  Once boiling, simmer and cover for 15 minutes or until fluffy.  Set aside to cool.

In a mixing bowl, tear kale into bite-sized pieces. Toss kale with the juice of 1-2 lemons (to taste) and a sprinkle of sea salt. Massage the kale well to tenderise the greens. Set aside and let marinate – the longer you let it sit, the more tender the kale will be.

Before serving, drizzle kale with olive oil and toss with flaky sea salt and freshly ground pepper. Mix in cooled quinoa, avocado, radish and hempseeds. Top with microgreens and halved beet-pickled eggs. 

Serve immediately!


Julia Gartland


A New York-based photographer, food stylist and self-taught cook. 

BLOG: Sassykitchen.com

INSTAGRAM: @sassykitchen

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