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Roast beetroot salad - vegetarian (vegan option)
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A picture of Roast beetroot salad - vegetarian (vegan option).

Roast beetroot salad - vegetarian (vegan option)

Alessandra
Alessandra @alessa

The dressing is super-simple and gives a good zing to cut through the earthiness of the beetroot and kale.

The dressing is super-simple and gives a good zing to cut through the earthiness of the beetroot and kale.

Read more

Roast beetroot salad - vegetarian (vegan option)

Alessandra
Alessandra @alessa

The dressing is super-simple and gives a good zing to cut through the earthiness of the beetroot and kale.

The dressing is super-simple and gives a good zing to cut through the earthiness of the beetroot and kale.

Read more
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Ingredients

2 servings
  • Beetroot - 2-3 small/ medium
  • Kale - several handfuls per person; some flat leaf parsley is a good addition too
  • Olive oil
  • Lemon juice
  • Goats/ sheep cheese (crumbled) or avocado (chopped into bite-sized chunks)
  • Walnuts or pumpkin seeds, lightly toasted
  • Salt
  • For the dressing
  • 3 cmchunk of fresh ginger, grated
  • Juice of 1 lime
  • 1-2 tbspolive oil
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Steps

  1. 1

    For the beetroot: preheat oven to 200c. Wrap each beetroot in foil, put them on a baking tray and roast. Depending on their size, they may take 40-60 mins. They need to be tender - so when you insert a sharp knife, it slides through quite easily.
    Let them cool enough so that you can peel and chop into bite-sized chunks.

  2. 2

    Shred the kale and massage it with some lemon juice and a drizzle or two of olive oil and add a pinch of salt.

  3. 3

    When the beetroot is ready, put in a bowl with the cheese if using. Drizzle with the dressing.

  4. 4

    To serve, place the beetroot and cheese or avocado on the kale. Sprinkle with the seeds or nuts.

    A picture of step 4 of Roast beetroot salad - vegetarian (vegan option).
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Copied!

Alessandra
Alessandra @alessa
on July 10, 2021 14:14
As toxin-free as possible. Food as medicine for the body, mind and soul 🤗
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