beetroot-kale

Beetroot and Kale Salad

INGREDIENTS

• 2 cups of Leaves – lollo rosso/spinach/rocket – picked and washed
• 1 cup of kale – washed and finely shredded
• 1 x reetroot – roasted and cut into wedges
• 1/4 roasted pumpkin – roasted and cubed
• 1 x roast Spanish onion – chunky style roasted
• 1 x handful of Cherry tomatoes – whole
• 1 tin of cannellini beans – drained and washed
• 1 x orange segments – peeled and segmented

GARNISH

• Sprinkle of mungbeans
• Sprinkle of pepitas
• ½ cup walnuts

DRESSING

• 250ml (serves 10)
• 150ml Reduced balsamic and garlic dressing
• 2 tbs Honey/olive oil

METHOD

1. Put mixed leaves at base of container, add shredded washed kale.
2. Then arrange beetroot, add half cannellini beans, add roasted pumpkin.
3. Then arrange roasted Spanish onion, cherry tomatoes and then the rest of the cannellini beans.
4. Add orange segments.
5. Garnish top with mungbeans, pepitas and walnuts.
6. Put dressing to one corner.

Arrange as you wish on your plate and ENJOY!

Recipe from Our Friends at Eat Fit Food

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