kale and beet salad with blue cheese and pecans

Ingredients For kale and beet salad with blue cheese and pecans

• 1 c

  fresh mint leaves, torn
• 1/3 c

  red onion, thinly vertically sliced
• 6 oz

  package baby kale
• 1/4 c

  plain greek yogurt
• 2 Tbsp

  buttermilk
• 2 tsp

  white wine vinegar
• 1 1/2 tsp

  extra-virgin olive oil
• 1/4 tsp

  kosher salt
• 1/4 tsp

  black pepper, freshly ground
• 4 lg

  eggs, hard boiled, quartered lengthwise
• 8 oz

  peeled and steamed baby beets, quartered
• 1/2 c

  chopped pecans
• 2 oz

  blue cheese, crumbled (about 1/2 cup)