Kale and beetroot salad with feta and walnuts
Ingredients
- Boiling the beetroot
- 6 dl water
- 1 tbsp herbal vinegar
- 4 tbsp sugar
- 1 raw beetroot (approx. 400 g), cut into cubes
- Glazing the walnuts
- 50 g walnut kernels
- water, boiling
- 3 tbsp sugar
- Kale
- a little olive oil
- 1 bag kale (approx. 200 g)
- salt and pepper to taste
- To serve
- 100 g feta, crumbled
- salt and pepper to taste
Total time: 20m
Preparation Time: 20m
Servings
For
2 people
Author
Simone Frei - enjoythelittlethings.rocks
Nutritional Information
Contains 586 Kcal, 20g Protein, 48g Carbohydrates, 33g Fat
Ingredients
- Boiling the beetroot
- 6 dl water
- 1 tbsp herbal vinegar
- 4 tbsp sugar
- 1 raw beetroot (approx. 400 g), cut into cubes
- Glazing the walnuts
- 50 g walnut kernels
- water, boiling
- 3 tbsp sugar
- Kale
- a little olive oil
- 1 bag kale (approx. 200 g)
- salt and pepper to taste
- To serve
- 100 g feta, crumbled
- salt and pepper to taste
Instructions
-
Boiling the beetroot
Boil the water and vinegar with 2 tbsp of sugar, add the beetroot cubes, cook for approx. 10 mins. until soft. Drain, retaining approx. 200 ml of the liquid. Pour the liquid back into the pan, add the rest of the sugar and reduce to approx. half, allow to cool. -
Glazing the walnuts
Cook the walnuts for approx. 2 mins. in boiling water, drain and rinse in hot water. Mix with sugar, fry in a non-stick frying pan for approx. 4 mins. until golden, allow to cool. -
Kale
Heat the oil in a frying pan, add the kale and sauté for approx. 5 mins., season. -
To serve
Divide the kale onto plates. Serve the beetroot, feta and walnuts on top. Drizzle over the reduced stock, season.
