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Purple crispy kale, beetroot and rocket salad with goats feta and honey caramel seeds – RECIPE

A mouthful as a title but with the deliciousness and nutritiousness to back it up. This salad is packed with healthful nutrients, taste and texture.

Kale, beetroot and rocket salad

Power salad via @foodforsportza

  • high in fiber
  • high in nitrates
  • source of B vitamins
  • source of iron
  • source of unsaturated fat
  • source of protein

Ingredients

Makes 1 large salad for 6-8

2 cups purple crispy kale
500 g beetroot
2 cups rocket
100 g feta (goats cheese or Danish)
1/4 cup pumpkin and sunflower seeds
1 Tbsp butter
1 Tbsp honey
1 Tbsp brown sugar
1 Tbsp water

  1. Preheat the oven to 180 and roast the beetroot for 45-60 minutes until cooked.
  2. Full your basin or a large bowl with water and peel the beetroot (this will give you stain-free fingers!).
  3. Meanwhile in a saucepan melt the butter over a medium heat and add the honey, sugar and water. Let the sugar mixture caramelize to a light brown colour and remove from the heat.
  4. Spread your seeds over a sheet of baking paper and pour over your caramel mixture to cover. Pop this in the fridge.
  5. Finely chop the kale to form the base of your salad.
  6. Chop your beetroot into chunks and layer on top of the kale.
  7. Crumble the feta over the beetroot for a great looking contrast in colour.
  8. Top with rocket
  9. Once the caramel seeds have hardened chop and sprinkle over, ready to serve.

I got all my ingredients (except for the seeds) from Gogo’s Deli in Claremont. 

You know it is fresh when the ladybirds come to play…

 photo (29)

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