Kale salad with roasted beetroot, feta and apple
Recipe for a crisp kale salad with honey-roasted beetroot, apple and vinaigrette.
Servings 5 people
Calories 255kcal
Ingredients
- 500 g beetroot
- 1 tsp honey
- Olive oil
- Thyme dried
- Salt and freshly ground pepper
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp orange juice freshly squeezed
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and freshly ground pepper
For the salad
- 100 ml white quinoa
- 120 g kale, roughly chopped
- 1 apple, diced
- 150 g feta
- 25 g pistachios, roughly chopped
Instructions
- Peel the beetroot and cut it into chunky pieces.
- Toss it with the honey, oil and a little dried thyme - season with salt and freshly ground pepper and spread it out on a baking tray lined with baking paper.
- Roast the beetroot in a preheated conventional oven (top and bottom heat) at 220°C for about 25 minutes. Then leave it to cool for 5 minutes.
- Meanwhile, stir or shake together the ingredients for the vinaigrette - season to taste with salt and freshly ground pepper.
- Also cook the quinoa according to the packet instructions, then rinse it in plenty of cold water.
- Spread the kale on a large platter and top with the roasted beetroot, quinoa, apple, feta and pistachios. Pour over the vinaigrette, toss the top layer lightly and serve.
Nutrition
Calories: 255kcal | Carbohydrates: 26g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 371mg | Potassium: 556mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2468IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 2mg