Kale and Beetroot Salad
My go-to tasty kale and beetroot salad recipe. Packed with orange segments, blueberries, walnut pieces, and topped with a creamy orange tahini dressing.
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Equipment
- Chopping board.
- A paring knife
- small bowl and hand whisk or fork
- salad bowl.
Ingredients
- 5 cups (100g) chopped kale, washed, stems removed
- 1 medium beetroot, peeled and sliced into matchstick size pieces
- 1 orange, peeled and segmented
- ⅓ cup (35g) fresh blueberries
- ¼ cup (30g) walnut pieces, roughly chopped
- ¼ cup (½ small) red onion, finely diced
Orange tahini salad dressing
- 3 tablespoon tahini
- 2-3 tablespoon orange juice, freshly squeezed
- 1 tablespoon raw apple cider vinegar
- ¼ teaspoon mustard powder
- ½ teaspoon sea salt
Instructions
- Prepare the dressing. Add the dressing ingredients to a small bowl and blend together with a hand whisk or a fork until smooth and creamy. Add a litte more freshly squeezed orange to thin as required.
- Chop salad ingredients. Peel and chop the raw beetroot into matchstick size pieces, finely dice the red onion, peel and segment the orange.
- Prepare kale salad. Add the kale and beetroot salad ingredients to a large bowl and lightly toss together to mix evenly.
- Drizzle with dressing. Dress the salad with a little of the orange tahini salad dressing before serving. Serve with the remaining dressing on the side.
Notes
Top tip
A great way to soften the kale is to add a splash of olive oil and a sprinkle of salt to the leaves, then massage them with your fingers. I love to do this before mixing kale with other salad ingredients. It also turns the leaves a beautiful vibrant green colour.
Storing
This kale beet salad can be made in advance and kept fresh in the fridge for up to 3 days. Store the dressing separately in a lidded container in the fridge and add to the salad just before serving.
Did you make this recipe?Please leave a comment below to help other people.