My go-to tasty kale and beetroot salad recipe. Packed with orange segments, blueberries, walnut pieces, and topped with a creamy orange tahini dressing.
1medium beetroot(peeled and sliced into matchstick size pieces )
1orange(peeled and segmented)
35g(⅓ cup) fresh blueberries
30g(¼ cup) walnut pieces(roughly chopped)
½(¼ cup) small red onion(finely diced)
Orange tahini salad dressing
3tablespoontahini
2-3tablespoonorange juice(freshly squeezed)
1tablespoonraw apple cider vinegar
¼teaspoonmustard powder
½teaspoonsea 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 tipA 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.StoringThis 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.