Growing up, one of my favorite salads to eat at home was something so simple yet so perfect. It has crunch from the cabbage and carrots, sweetness from red beets, and a blanket of lemon and mediterranean spices!

This was a salad I would eat at least once a week, and I knew it by its Greek name, Horta.

At my household, we traditionally ate this salad with only boiled green kale, lemon juice, a dash of olive oil, olives, and sometimes with feta cheese. 

I’ve seen other traditional Greek households use dandelion greens, kale, swiss chard, curly endive, or a mix as well.

Overall, the more diverse the greens you use, the more health benefits you’ll get! 

This recipe is a variation of the Greek-style green salad (Horta) made with steamed red beets, green kale, carrots, cabage, onion, and garlic. The red beets and kale are steamed to ensure they retain their nutrients while softening them enough to eat. 

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂