This Beetroot, Kale and Feta Salad works all year round but is especially good in the late summer when beetroot and kale are in season.
Packed with Vitamin C, Vitamin A, B6 and Potassium thanks to the beetroot and kale, this salad recipe is not only nutritious, but it's filling too.
Method
Bring a pan of salted water to the boil. Chop the kale into smallish strips then blanch for a few minutes. Refresh under cold running water and leave to drain in a colander.
Heat around 2tsp oil in a frying pan then sauté the walnuts until browned and a little crispy. This really brings out the flavour. Drain on kitchen paper. Cut the beetroot into chunky wedges.
To assemble, put the kale nto a serving bowl, top with the beetroot, crumble over the feta and scatter over the walnuts. Drizzle with the balsamic glaze.
Ingredients
- 150g (5oz) curly kale
- a little olive oil
- 50g (2oz) while walnuts
- 250g (9oz) cooked feta cheese
- 1 or 2tbsp balsamic glaze
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