for 2 person

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

How it's done

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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