Recipe

Kale and beetroot salad

PREPARATION:

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.

General information
Ready in:
80 minutes
Calories p.P.:
426
Product:
Portions:
4
Ingredients
Beetroot
500 g
Olive oil
2 tbsp
Salt
Pepper
Kale
150 g
Olive oil
1 tbsp
Apple cider vinegar
1 tbsp
Red cabbage
100 g
Goats’ cheese
150 g
Walnut kernels
50 g
Seeds from half a pomegranate
Juice of 1 lemon
Apple cider vinegar
1 tbsp
Hermesetas Liquid
10 drops
Olive oil
4 tbsp
Salt
Pepper
Nutritional information
Recipe:
Portion:
kJ
7160
1790
kcal
1704
426
Protein g
50
12.5
Carbohydrates g
64
16
Fat g
136
34