So You Think You Hate Kale? Think Again.
This recipe takes kale from “chewy punishment” to “can I have seconds?” With roasted beetroot, sweet Medjool dates, tangy pickled onion, creamy goat’s cheese, and a silky tahini dressing, it’s layered, nourishing, and genuinely delicious. Kale deserves its comeback.
Ingredients (Salad)
- 1 large fresh organic beetroot
- Bunch of organic kale (stems removed and roughly chopped into pieces)
- 2-3 OrganicMedjool dates (pitted and chopped)
- Pickled organic red onion
- Toasted organic walnuts (roughly chopped)
- Goat’s cheese
- Organic Olive oil
- Salt & pepper
Ingredients (Dressing)
- 2 tbsp @grampiansoliveco organic cold pressed EVOO
- 1 tbsp @ceresorganicsau apple cider vinegar
- 1 tbsp @ceresorganicsau pure maple syrup
- 1 tbsp @carwariinternational organic hulled tahini
- Salt & pepper to taste
- 1 tbsp of filtered water (optional - see Step 4)
Method
1. Preheat fan forced oven to 180 degrees Celsius. Wrap whole beetroot in aluminium foil and place on baking tray. Roast for approximately 45 minutes until the beetroot is tender enough to be pierced with a fork. Set aside to cool & chop into bite size pieces.
2. Strip the kale leaves from the stems & discard the stems. Wash & roughly chop the kale leaves & add to a large bowl. Massage the kale with olive oil and salt until it begins to soften. This is an important step & actually makes your kale taste good!
3. Top with dates, pickled red onion (see our previous recipe), walnuts & crumbled goat’s cheese and mix gently until combined.
4. Pour all dressing ingredients (except filtered water) into a jar and shake until combined. If you’re not serving straight away and the dressing becomes too thick, add 1 tbsp of filtered water & shake until emulsified. Pour over the salad & enjoy!
