Kale salad with sweet potatoes and beetroot

Total time: 1hr 10m
Preparation Time: 40m

For 2 people


Nadia Damaso - Eat better not less

Nutritional Information

Contains 779 Kcal, 24g Protein, 66g Carbohydrates, 45g Fat


  • Beetroot
  • 350 g raw beetroot, cut into approx. 0.5 cm cubes
  • 2 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 0.25 tsp Himalayan salt
  • a little pepper
  • Dressing
  • 1 organic orange, use a little grated zest and 3 tbsp of juice
  • 1 lime, all of the juice
  • 2 tbsp white almond cream
  • 3 tsp toasted sesame oil
  • 1 tbsp maple syrup
  • 0.5 tsp chilli flakes
  • a little Himalayan salt
  • a little pepper
  • Sweet potatoes
  • 400 g sweet potato, peeled, cut into pieces
  • 80 g shelled almonds, toasted, coarsely chopped
  • Salad
  • 300 g washed, prepared kale, roughly torn
  • 150 g frozen raspberries, slightly defrosted

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  • Beetroot

    Mix the beetroot, maple syrup and oil in a bowl, season, spread on a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly.
  • Dressing

    Mix the orange zest and juice with all the other ingredients up to and including the chilli flakes, season.
  • Sweet potatoes

    Blitz the sweet potatoes in a food processor or blending cup to roughly the size of rice grains. Heat in a non-stick frying pan along with 2 tbsp of dressing, cook over a medium heat for approx. 10 mins. while stirring. Place in a bowl and allow to cool slightly. Mix in the almonds.
  • Salad

    In a bowl, mix the kale with the remainder of the dressing until it becomes softer. Mix in the sweet potatoes and almonds, plate up. Top with the beetroot, garnish with the raspberries.
  • Tip:

    Instead of sweet potatoes, you can also use carrots or butternut squash for a lighter version, or even half sweet potato, half carrot/squash.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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