Kale salad with sweet potatoes and beetroot
Ingredients
- 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
Total time: 1hr 10m
Preparation Time: 40m
Servings
For
2 people
Author
Nadia Damaso - Eat better not less
Nutritional Information
Contains 779 Kcal, 24g Protein, 66g Carbohydrates, 45g Fat
Ingredients
- 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
Instructions
-
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.
