Beetroot, Feta & Kale Salad

Lunch, Salad

I have a serious obsession with beetroot, simply can’t get enough of it. About three years ago, I wouldn’t of touched one with a barge pole but at the moment it seems to end up on most of my plates or lunchboxes. Beetroot and a strong flavour like goat’s cheese or Feta are a great tasting combination. If you are bringing this for lunch to work, I’d recommend you bring the dressing separate in a little jar and mix through just before eating.

Serves 2 as a starter or side-salad.

  • 2 handfuls kale
  • 1 handful rocket leaves
  • 1/5 of cucumber
  • 1 medium freshly cooked or vacuum packed cooked beetroot
  • 1/2 pear
  • 1 tbsp pumpkin & sunflower seeds
  • 1 tbsp crumbled Feta cheese

Dressing:

  • 2 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1/2 tsp honey
  • 1 tsp Dijon mustard
  1. Roughly tear the kale into bite size pieces.
  2. Cut the cucumber in half length-ways, spoon out the soft center and thinly slice into half moons.
  3. Finely grate or Julienne the pear.
  4. Place the pear and vegetables in a bowl.
  5. Mix together all the dressing ingredients and stir through the salad ingredients.
  6. Transfer to a serving plate and spoon over the seeds and cheese.

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