Kale salad with sweet potatoes and beetroot

Kale salad with sweet potatoes and beetroot

Total: 1 hr 10 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 779 kcal
, Fat: 45 g
, Carbohydrate: 66 g
, Protein: 24 g

I don't ever want to hear that salads are boring again. Sure, a green salad without dressing isn't exactly the most exciting thing in the world, but fortunately there are no hard and fast rules and – as is often the case in cooking – creativity is queen when it comes to delicious new flavour sensations! Personally, I'm a huge fan of kale salads. The secret to making tough kale a little softer and more palatable, while still retaining the crunch, is simply to massage it very gently for 2-3 minutes in the dressing. Complete the remaining steps with plenty of passion and in no time at all you'll have a dish full of love that will transport you to cloud number nine!


2 people


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:

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350 g raw beetroots, cut into approx. 0.5 cm cubes
1 tsp maple syrup
2 tsp toasted sesame oil
¼ tsp Himalayan salt
a little pepper


1 organic orange, use a little grated zest and 3 tbsp of juice
1 lime, all of the juice
2 tbsp white almond cream
3 tsp toasted sesame oil
1 tbsp maple syrup
½ tsp chilli flakes
a little Himalayan salt
a little pepper

Sweet potatoes

400 g sweet potatoes, peeled, cut into pieces
80 g shelled almonds, toasted, coarsely chopped


300 g washed, prepared kale, roughly torn
150 g frozen raspberries, slightly defrosted
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How it's done

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Mix the beetroot, maple syrup and oil in a bowl, season, spread on a baking tray lined with baking paper.

Roast for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly.


Mix the orange zest and juice with all the other ingredients up to and including the chilli flakes, season.

Sweet potatoes

Blitz the sweet potatoes in a food processor or blending cup to roughly the size of rice grains. Heat in a non-stick frying pan along with 2 tbsp of dressing, cook over a medium heat for approx. 10 mins. while stirring. Place in a bowl and allow to cool slightly. Mix in the almonds.


In a bowl, mix the kale with the remainder of the dressing until it becomes softer. Mix in the sweet potatoes and almonds, plate up. Top with the beetroot, garnish with the raspberries.

Good to know
Tip: Instead of sweet potatoes, you can also use carrots or butternut squash for a lighter version, or even half sweet potato, half carrot/squash.
Tip: If you're not a fan of orange in salads, replace the orange with lime or lemon.

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