Beetroot, Kale and Orange Salad
So fresh and healthy, this Beetroot, Kale and Orange Salad totally blew me away the first time I tried it. I know it sounds kind of an odd combination, but it really, really works!
Servings 4 people
Calories 604kcal
Ingredients
- 4 tablespoons pumpkin seeds
- 2 teaspoons honey
- 6 tablespoons olive oil
- 4 teaspoons apple cider vinegar (or white wine vinegar)
- Zest of 2 oranges
- Salt to taste
- 200 g kale sliced
- 2 oranges peeled and sliced
- 8 small cooked beetroots (or 4 large ones), sliced
- 300 g ball of mozzarella ripped into rough chunks
Instructions
- Heat a small frying pan on a medium heat and toast the pumpkin seeds for a few minutes, taking care not to burn them. Tip them onto a plate to cool.
- Mix together the honey, olive oil, vinegar, orange zest and salt in a large bowl. Add the kale and massage the dressing into the kale using your fingers for 2 minutes. By this time the kale will be softer (and much nicer to eat raw!).
- Tip the kale out onto a serving dish and add the mozzarella, beetroot and orange slices. Scatter over the pumpkin seeds and drizzle over any remaining dressing.
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 604kcal | Carbohydrates: 33g | Protein: 25g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 619mg | Potassium: 1035mg | Fiber: 7g | Sugar: 21g | Vitamin A: 5703IU | Vitamin C: 103mg | Calcium: 511mg | Iron: 3mg