Beetroot, Kale and Feta Salad Recipe

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  • Healthy



Nutrition per portion

Calories 219 kCal 11%
Fat 17g 24%
  -  Saturates 5g 25%


  • 150g (5oz) curly kale
  • a little olive oil
  • 50g (2oz) while walnuts
  • 250g (9oz) cooked feta cheese
  • 1 or 2tbsp balsamic glaze


  • 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.

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