Recipes

Marinated beetroot salad

With curly kale and goat cheese

  1. Prepare the beetroots and the shallots. Thinly slice the vegetables. You can use a mandolin or a sharp knife.
  2. Prepare the marinade. Mix all the ingredients for the marinade together in a bowl, add the beetroots and the shallots and coat them in the marinade. Chill it overnight.
  3. Prepare the curly kale. Cut out the stems and roughly chop the leaves. Heat olive oil in the pan and stir-fry the curly kale for about 2 min.
  4. Serve the salad. Mix the dressing ingredients together. Put the marinated beetroot slices and the shallots on each plate, top them with the curly kale and with the goat cheese. Spoon over the dressing.
Notes: 

Healthy with beautiful colours. Everything you can wish for your winter's dinner :-)

Spoon's tip You can use corn salad instead of the curly kale (skip step nr 3).

Courses:
Salads
Cuisines:
Any
Serves:
4
Preparation:
It takes 30 minutes to make, plus chilling overnight

Ingredients

For the marinade

  • 100ml olive oil
  • 2 tablespoons red vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme, leaves only

For the salad

  • 200g soft goat cheese
  • 3 small beetroots (around 300g)
  • 8 leaves curly kale
  • 1 shallot

For the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • salt to season
  • thyme leaves for decoration

Cookware

  • bowl to mix