Ingredients
- Salad
- 750g cooked beetroot, peeled and cut into wedges
- 250g kale or spinach leaves, washed and drained well
- 1 red onion, sliced thinly
- Handful fresh parsley leaves, mint and coriander
- Pinch of sumac (optional)
- Dressing
- 1 cup natural yoghurt
- 1 tsp cumin seeds, lightly toasted and crushed
- 1 clove garlic, crushed into a paste
- 1 Tbsp red wine vinegar
- Pinch sea salt flakes and freshly ground pepper
BEETROOT AND KALE SALAD
Method
- Put the kale, herbs, beetroot and onions into a large bowl
- Drizzle over a little red wine vinegar and olive oil season with salt and pepper and toss to combine
- In another small bowl combine the ingredients for the dressing and mix to combine
- Place the beetroot mixture into a serving bowl and drizzle over the yoghurt dressing, sprinkle with sumac if using
- Enjoy!
Comments
The combination of two mighty vegetables which not only taste fantastic but have valuable nutrients is the perfect pick-me-up for winter!
Serves 4 as a main or 8 as a side
Thanks to the following vendors for supplying their produce for the demonstration
WAIRUNA ORGANICS – beetroot
ETTRICK GARDENS - kale
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