Ideal for an impressive side or served alone for a weekend lunch, this warm winter salad will bring a little colour to drab winter days.
Bursting with Vitamin C, antioxidants and calcium, this warm salad will become a firm favourite for keeping those pesky winter sniffles at bay.
Tip: Save time by using pickled beetroot and serve up with a sprinkling of toasted walnut pieces.
Serves: 2
Preparation Time: 10minutes
Cooking Time: 20minutes
What You’ll Need:
- 3 fresh beetroot (200g)
- 200g kale, shredded
- 1 orange
- 2 tbsp walnut oil
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 100g soft goat’s cheese
What To Do:
- Boil the beetroot for 20–25 minutes until tender. Cool, peel and cut into wedges.
- Meanwhile, boil the kale for 6–8 minutes and drain.
- Segment the orange reserving the excess juice. Whisk this juice with the oil, vinegar, honey and seasoning.
- Toss the kale, beetroot, orange segments and dressing together. Crumble the goat’s cheese on top of the salad and serve immediately.
Recipe from discoverkale.co.uk