Kale and beetroot salad
Preheat the oven to 200 °C. Peel the beetroot and cut into quarters. Place on a baking sheet lined with baking paper and coat with 2 tbsp of olive oil. Season with salt and pepper. Bake the beetroot in the oven for 40 minutes. Rinse the kale and cut off the stems. Chop the kale into small pieces and place in a bowl. Pour the olive oil and apple cider vinegar over the kale and massage in thoroughly. Continue for a few minutes until the kale becomes tender. Slice the red cabbage and place it in the bowl with the kale. Stir together and arrange on a large dish. Place the baked beetroot on top of the salad and sprinkle with goats’ cheese, walnut kernels and pomegranate seeds. Place all the ingredients for the vinaigrette including Hermesetas Liquid into a small bowl and whisk together quickly. Drizzle the vinaigrette over the salad right before serving.