Winter Beet and Grapefruit Baby Kale Salad

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  • 11 oz Taylor Farms Organic Baby Kale
  • 2 red beets
  • 2 golden beets
  • 2 grapefruits, segmented
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon pepper
  • 1/2 cup tri-color quinoa, rinsed
  • 1 cup veggie broth or water
  • 1/4cup pepitas, roasted and salted

For the dressing:

  • 1/3 cup olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons agave nectar (sub honey)
  • 1 shallot, diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat the oven to 375.
  2. Wrap your beets in tin foil, and place them on a baking sheet. Bake for 50 minutes.
  3. Meanwhile, add your drained and rinsed chickpeas to a baking sheet along with segmented grapefruits. Drizzle with 2 tablespoons olive oil and season with ginger, cinnamon, smoked paprika, salt and pepper. Bake for 20 minutes.
  4. While your beets, chickpeas and grapefruits are roasting – rinse your quinoa and add it to a pot along with 1 cup broth or water (if using water, sprinkle with salt). Bring quinoa to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. After 10 minutes, take off heat, fluff with a fork, cover and let sit for 5 minutes.
  5. In a jar with a lid, add all dressing ingredients and shake vigorously.
  6. When beets are ready, peel them, slice them into thin moon shapes and add to a large bowl along with Taylor Farms Organic Baby Kale. Top with roasted grapefruit and chickpeas, quinoa, pepitas, and drizzle with dressing. Toss.
  7. EAT UP.


Recipe courtesy of Brewing Happiness.

Winter Beet and Grapefruit Baby Kale Salad Featured Image Winter Beet and Grapefruit Baby Kale Salad Image