Ingredients
- Serves 4
- 500g 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
- 1/4 cup fresh walnuts
- Dressing
- 1 tsp honey
- 1 tsp cumin seeds, lightly toasted and crushed
- 1 Tbsp red wine vinegar
- Pinch sea salt flakes and freshly ground pepper
- 3 Tbsp extra virgin olive oil
KALE, WALNUT AND BEETROOT SALAD
Method
- Put the kale, herbs, beetroot and onions into a large bowl
- Toss gently
- In another small bowl combine the ingredients for the dressing and mix to combine
- Pour over the dressing and toss lightly
- Ready to eat as is or try with some lean red meat!
Comments
This salad is super delicious and super healthy.
Thanks to JANEFIELD HYDROPONICS – kale, ROSEDALE ORCHARD - walnuts, and BRYDONE ORGANIC GROWERS – beetroot
for providing the ingredients used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
