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Roast Beetroot, Red Chicory, Kale and Hazelnut Salad

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

Roast Beetroot, Red Chicory, Kale and Hazelnut Salad
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 2 (scale accordingly)

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

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.