Roast beetroot salad - vegetarian (vegan option)

Name: Roast beetroot salad - vegetarian (vegan option)
Yield: 2 servings
Cuisine: British
Ingredients: 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; 3 cm chunk of fresh ginger, grated; Juice of 1 lime; 1-2 tbsp olive oil

Alessandra @alessa

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

Alessandra @alessa

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

Saved

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

Saved

Steps

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

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

When the beetroot is ready, put in a bowl with the cheese if using. Drizzle with the dressing.
4

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