In recent years kale has gained popularity and seen as the wonder vegetable. I’ve always liked kale and it would it eat regardless if it was trendy or not and I think that should be the view with most ‘superfoods’ or health foods. If you don’t enjoy it what’s the point in eating it? Food is to be enjoyed.
This salad is ideal to make in bulk and can be stored in the fridge to have for lunches, as a side-dish or packed in a lunch box.
Kale is a rich source of vitamins C and K and also contains calcium, folate and iron in addition to antioxidants and chlorophyll.
-2 beetroot, wrapped in foil
-2 medium sweet potatoes, peeled & cut into bite size chunks
-100g kale, washed, hard stems removed and shredded
-juice of 1/2 lemon
-2 Tbsp. olive oil
-large handful of mint, washed, stems removed and finely chopped
-1/3 cup pomegranate seeds
How To Make
Pre-heat oven to 200C/400F and line a baking sheet with parchment paper.
Place the sweet potato pieces on the baking sheet and drizzle over 1 tablespoon of olive oil and place in the oven. Place the wrapped beetroot on the shelf below the potatoes and roast for 15-20 minutes until the potatoes are cooked.
Once the potatoes are cooked, remove from the oven and set aside. Continue to cook the beetroot for a further 20 minutes or until fork tender. Once cooked, remove from the oven, open the foil carefully to allow the steam to escape and allow to cool.
Whilst the potatoes and beetroot are cooling, it’s time to massage the kale!
Place the kale in a large bowl and pour over the lemon juice and remaining tablespoon of olive oil. Get your hands in and start massaging. The kale will start breaking down and release water.
Once the kale has broken down and softened, drain the water and put the kale in a dry bowl.
Trim and peel the beetroots and dice in to bite sized pieces.
Add the beetroots, sweet potatoes and mint to the kale and mix together.
Scatter over the pomegranate seeds and serve with your favourite dressing or just more lemon juice, olive oil and a pinch of salt.