A smorgasbord of vibrant colours - glorious greens, ruby reds and glowing orange, flecked with pops of creamy hazelnut orbs.
Roast Beetroot, Red Chicory, Kale and Hazelnut Salad
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 2 (scale accordingly)
Ingredients:
2 medium beetroots, washed, no need to peel
1 head red chicory, leaves separated
1 clementine, peeled and segmented (and membrane removed if you have the patience - for purely aesthetic reasons!)
handful (approx 1/3 cup) toasted hazelnuts
small handful flat leaf parsley, roughly torn
100g kale, stalks removed, washed and dried, torn into pieces
1 tbsp EVOO
big pinch sea salt
1 tbsp lemon juice
Maple Mustard Dressing (makes approx 1/4 cup):
2 tbsp (30ml) EVOO
1 tbsp (15g) dijon mustard
1 tbsp (15ml) lemon juice
1/2-1 tbsp (10-20g) maple syrup, to taste
pinch sea salt and freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 180 degrees celsius, 360 degrees farenheit.
2. Loosely wrap beetroot in foil and roast in oven for 1-1 1/2 hours, or until cooked through and tender.
3. Once cooked allow to cool before peeling and chopping into bite-sized pieces.
4. Place kale in a large bowl with EVOO, salt and lemon juice and massage for a minute or two until leaves soften and colour turns a vibrant green. Set aside.
5. In a small lidded jar, shake (or whisk) together the dressing ingredients, adjusting for seasoning. Set aside.
6. Assemble salad on a large platter or divide between two bowl/ plates. Arrange chicory and kale then layer over beetroot, clementine segments, a flurry of parsley and sprinkling of hazelnuts just before serving.
7. Drizzle over dressing or serve on the side.
 |
| Roast Beetroot, Red Chicory, Kale and Hazelnut Salad |
Roast Beetroot, Red Chicory, Kale and Hazelnut Salad
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 2 (scale accordingly)
Ingredients:
2 medium beetroots, washed, no need to peel
1 head red chicory, leaves separated
1 clementine, peeled and segmented (and membrane removed if you have the patience - for purely aesthetic reasons!)
handful (approx 1/3 cup) toasted hazelnuts
small handful flat leaf parsley, roughly torn
100g kale, stalks removed, washed and dried, torn into pieces
1 tbsp EVOO
big pinch sea salt
1 tbsp lemon juice
Maple Mustard Dressing (makes approx 1/4 cup):
2 tbsp (30ml) EVOO
1 tbsp (15g) dijon mustard
1 tbsp (15ml) lemon juice
1/2-1 tbsp (10-20g) maple syrup, to taste
pinch sea salt and freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 180 degrees celsius, 360 degrees farenheit.
2. Loosely wrap beetroot in foil and roast in oven for 1-1 1/2 hours, or until cooked through and tender.
3. Once cooked allow to cool before peeling and chopping into bite-sized pieces.
4. Place kale in a large bowl with EVOO, salt and lemon juice and massage for a minute or two until leaves soften and colour turns a vibrant green. Set aside.
5. In a small lidded jar, shake (or whisk) together the dressing ingredients, adjusting for seasoning. Set aside.
6. Assemble salad on a large platter or divide between two bowl/ plates. Arrange chicory and kale then layer over beetroot, clementine segments, a flurry of parsley and sprinkling of hazelnuts just before serving.
7. Drizzle over dressing or serve on the side.
Comments
Post a Comment