Ingredients
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
Beetroot
Dressing
Sweet potatoes
Salad
How it's done
Beetroot
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.
Dressing
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.
Salad
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.
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. |
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Tip: | If you're not a fan of orange in salads, replace the orange with lime or lemon. |
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