Beet and Feta Kale Salad
Delicious and filling salad.
Ingredients
- 2 large beetroots washed and cut into bit sized pieces
- 8 stems curly kale washed, dried, stems removed and torn up
- 2 medium apples washed, cored and cut into bit sized pieces
- 150 grams feta cheese crumbled into small pieces
- 1/2 cup almond slices / cashew nuts pieces/ walnuts toasted
- 2 tbsp olive oil
- pinch salt
For the dressing
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Pre heat oven at 180 degrees C.
- In an oven safe dish or baking tray add beetroot pieces, season with salt and pour over a tablespoon of oil. Mix with your hand and arrange in a single layer. Bake at 180 degrees C for 30 minutes or until the beets can be easily pierced with a fork or knife.
- For the curly kale pieces, add a tablespoon of olive oil and massage them with your hands and set aside.
- Once the beets are roasted and cooled, assemble the salad. In a large bowl, add the kale, roasted beets, apple slices and crumbled feta pieces.
For the dressing
- In a small air tight jar, add all the ingredients of the dressing and shake to emulsify.
- Pour the dressing over the salad and toss to combine. Add the toasted nuts.
- Serve and enjoy.
Video
Notes
Olive oil is ideal, however it can be substituted with sunflower oil.