Kale and beetroot salad with feta and walnuts

Kale and beetroot salad with feta and walnuts

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 586 kcal
, Fat: 33 g
, Carbohydrate: 48 g
, Protein: 20 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Boiling the beetroot

6 dl water
1 tbsp herbal vinegar
4 tbsp sugar
1 raw beetroot (approx. 400 g), cut into cubes

Glazing the walnuts

50 g walnut kernels
water, boiling
3 tbsp sugar

Kale

a little olive oil
1 bag kale (approx. 200 g)
salt and pepper to taste

To serve

100 g feta, crumbled
salt and pepper to taste
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How it's done

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Boiling the beetroot

Boil the water and vinegar with 2 tbsp of sugar, add the beetroot cubes, cook for approx. 10 mins. until soft. Drain, retaining approx. 200 ml of the liquid. Pour the liquid back into the pan, add the rest of the sugar and reduce to approx. half, allow to cool.

Glazing the walnuts

Cook the walnuts for approx. 2 mins. in boiling water, drain and rinse in hot water. Mix with sugar, fry in a non-stick frying pan for approx. 4 mins. until golden, allow to cool.

Kale

Heat the oil in a frying pan, add the kale and sauté for approx. 5 mins., season.

To serve

Divide the kale onto plates. Serve the beetroot, feta and walnuts on top. Drizzle over the reduced stock, season.

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