We love this flavour combination, the roasted beetroot is beautifully sweet, there's a salty hit from the feta and the refreshing zing of orange is just delightful!
Serves 4 Ingredients
2 handfuls of baby leaf kale 2 handfuls of lambs lettuce 2 handfuls of pea shoots Bunch of radishes, thinly sliced 1x 200g block of feta, cut in to pieces or crumbled 1 orange, cut into segments
Method 1. Heat oven to 200°C 2. Rinse the beetroot and place onto a piece of foil lined with baking paper. Drizzle with oil and season with salt & pepper. Fold paper and foil into a packet and tightly seal. Roast for about 45 minutes until beetroot is tender. Open the packet, leave to cool slightly, then rub to remove the beetroot skin (often best to wear rubber gloves for this!) 3. Chop the orange into segments 4. Dice the cooled beetroot 5. Scatter the salad leaves onto a large dish, add the orange segments, beetroot, spread over the radish and finally crumble over the feta.
We like to drizzle extra virgin olive oil over our salads.
Health Benefits of Kale - Don’t turn your nose up...Kale is a super food! Kale helps strengthen bones as it’s high in calcium, magnesium and vitamin K. Kale helps fight inflammation, as it is full of antioxidants, which can benefit those with diabetes and arthritis and also help prevent stroke and heart attacks. Kale is also hormone balancing and lowers cholesterol. We've used baby kale in this salad as it is softer and easier to chew!