This yummy Kale and Beetroot Salad is fresh and full of flavour. If I ever want to clear and calm my Mama mind, I take to the kitchen to prepare this. There’s something very meditative about de-stemming and massaging the Kale. Great as a side dish, or as the main event at lunchtime. A packed lunch favourite for our family.
I think a lot of people I serve this to are a little dubious when they realise the Kale is uncooked, but the dressing softens the leaves and makes it really delicious. They always seem converted once they tuck in. It is great served with my Fatigue Fighting Beef Lasagne too.
This recipe isn’t suitable for under ones as it contains Honey and Nuts – it just means us parents get more! Miss EEE really struggles with leaves of any sort anyway. She does love to share my Beetroot and Pepper however. Perhaps as a whole dish it is more suited to kids with a full set of toothy pegs!
- 200g Kale (Washed & dried)
- 1 Red Pepper
- 1 Red Onion
- 2 Beetroot (I buy ready cooked because I’m lazy!)
- 3 Tablespoons of Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- Juice of 2 Lemons
- 2 Tablespoons of Tahini
- 1 Teaspoon of Honey
- 1 Teaspoon of Wholegrain Mustard
- 1 Handful of roughly chopped Walnuts
- Preheat oven to 180″c (160″c fan assisted oven)
- Chop the Onion and Pepper into 2 cm chunks – you don’t need to be too precise here
- Spread these into a single layer in an oven proof dish and drizzle with half a tablespoon of Olive Oil
- Bake in oven for 15 minutes
- While the Onion and Pepper bakes prepare the marinade. Put the remaining oil, Apple Cider Vinegar, Lemon Juice, Tahini, Honey and Mustard in a bowl and whisk lightly to combine. No magic. It really is that simple.
- Put the Kale into a large bowl and pour over the marinade
- Next you get stuck in with your hands! Take your time to pick through and remove the hard stems (keep the leaves and discard the stems) and massage the marinade into the leaves. I find the repetitive nature of this step really calming and so absorbing it really helps to switch off my mind.
- Massage the Kale until it has decreased in volume by at least about a third – This shouldn’t take longer than around 15 mins but feel free to take your time over this step and enjoy!
- Chop the beetroot into 2cm chunks and add into the Kale mix, along with the Onion and Pepper once cooked.
- Set aside and leave to marinade for at least 30 mins or overnight in the fridge. If you leave it overnight it really takes on the flavour but be sure to give it a good stir around before serving
- When ready to serve, top with toasted Walnut pieces. Just toast them off in a dry pan for a couple of mins. Keep an eye on them to be sure they don’t catch and burn. Bon appetit Mama!