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Beetroot, kale and walnut salad

Beetroot, kale and walnut salad

  • Serves 2

  • Preparation time:

  • Cooking time:

Ingredients

2 cups of leaves e.g. lollo rosso/spinach/rocket, picked and washed
1 cup of kale, washed and finely shredded
1 beetroot, roasted and cut into wedges
1/4 pumpkin, roasted and cubed
1 Spanish onion, cut into chunks and roasted
1 handful of cherry tomatoes, whole
1 tin of cannelloni beans, drained and washed
1 orange, peeled and divided into segments

Garnish
Sprinkle of mungbeans
Sprinkle of pepitas
½ cup walnuts

Dressing:
Balsamic vinegar
Olive oil

Method

Put mixed leaves at base of container, add washed and shredded kale.

Then arrange beetroot, add half cannellini beans and roasted pumpkin.

Arrange roasted Spanish onion, cherry tomatoes and then the rest of the cannellini beans.

Add orange segments.

Garnish top with mungbeans, pepitas and walnuts. Dress salad.

Notes