Kale salad with sweet potatoes and beetroot

Name: Kale salad with sweet potatoes and beetroot
Prep time: 40 min
Total time: 70 min
Yield: 2
Ingredients: 2 tbsp white almond cream; 80 g shelled almonds; 1 tsp maple syrup; 1 tbsp maple syrup; 150 g frozen raspberries; 350 g raw beetroots; 1 organic oranges; 1 limes; 400 g sweet potatoes; 300 g washed, prepared kale; 5 tsp toasted sesame oil; ¼ tsp Himalayan salt; a little pepper; ½ tsp chilli flakes; a little Himalayan salt

salad Autumn

Total: 1 hr 10 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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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!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Beetroot
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

Dressing
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

Salad
300 g	washed, prepared kale, roughly torn
150 g	frozen raspberries, slightly defrosted

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.

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