Winter Beetroot, curly kale and feta salad

Name: Winter Beetroot, curly kale and feta salad
Yield: 5 servings
Cuisine: British
Ingredients: 3 beetroot; Bunch curly kale; Feta cheese; Drizzle olive oil; Handful pecans or walnuts; Drizzle pomegranate molasses or balsamic glaze; 1 garlic clove, crushe; Salt and black pepper

Linda L. @lindzi

Lebanese

I ate almost half of the boiled beetroot as I was making this salad 😆 I just love it!

Linda L. @lindzi

Lebanese

I ate almost half of the boiled beetroot as I was making this salad 😆 I just love it!

Saved

Ingredients

1h (cook+prep)

5 servings

3beetroot
Peeling beetroot without a knife
Bunchcurly kale
Feta cheese
Drizzle olive oil
Handfulpecans or walnuts
Drizzle pomegranate molasses or balsamic glaze
1garlic clove, crushe
Salt and black pepper

Saved

Steps

1h (cook+prep)

1

Rinse and boil the beetroot for around 40 minutes. Set aside to cool down and peel using the attached tip

Peeling beetroot without a knife
2

Remove the stem from the curly kale and roughly chop the leaves. Cut the beetroot and feta cheese into cubes
3

Crush one garlic clove and add the ingredients in a bowl with a handful of crushed pecans
4

Add a drizzle of olive oil, with a pinch of salt and pepper and mix
5

Move to a serving plate and add a drizzle of balsamic glaze or pomegranate molasses on top. Serve and enjoy!

Tips

Peeling beetroot without a knife

Boil the beetroot for around 40 minutes. Once soft turn the heat off. Set aside to cool down. Rub the beetroot with your hand. The peel will come off soooo easily