Name: Beetroot, Kale and Feta Salad
Total time: 15 min
Yield: Makes: 1
Ingredients: 150g (5oz) curly kale; a little olive oil; 50g (2oz) while walnuts; 250g (9oz) cooked feta cheese; 1 or 2tbsp balsamic glaze

Beetroot, Kale and Feta Salad Recipe

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Jane Curran | 2 February 2018 6:53 pm

Nutrition per portion

RDA

Calories

219 kCal

11%

Fat

17g

24%

- Saturates

25%

Ingredients

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

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.