Sophie says...

"This Salad is delicious as a light lunch or served as side dish to roasted, salmon, mackerel  or roast beef! It is super simple to make, full of plant-based protein from the quinoa, iron and minerals from the kale and rich in antioxidants from the purple beetroot. The creamy crème fraiche adds a delicious soft texture and marries so well with the beetroot. You could also serve with a slice of toasted, sourdough bread! Nourishing and delicious!"

Beetroot Quinoa and Kale Salad

(GF) (VG)

Serves 2
Image by Rachael Gorjestani

Ingredients

4 Whole Raw Beetroots

1 Cup of Quinoa

2 Cups of Water

1 Tbsp of Hazelnuts Toasted

Zest and Juice of One Lemon

Bunch of Curly Kale

Crème Fraiche or Coconut Yoghurt

1 Tbsp of Olive Oil

Salt and Pepper

Pomegranate Molasses

Method

Pre-heat the oven to 180 degrees

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  1. First roast the beetroots in the oven with a drizzle of oil, salt and pepper for 45 minutes until they come out roasted and golden.

  2. In a non-stick pan place the quinoa with the water. Put on a lid and bring to the boil. Once the quinoa is boiling turn down to a medium heat and keep an eye. When the water is nearly reduced, turn off the heat and leave to steam with the lid on for the final cooking.

  3. Once the beetroots have cooked, place into a bowl on the side.

  4. Then roughly break up the curly kale and place into a roasting dish in the oven with a little oil and sea salt. The Kale will go slightly crispy and brown after 5-8 minutes.

  5. Place the beetroots and kale into a serving dish, top with the cooked quinoa, chopped hazelnuts, lemon zest, salt and pepper. Drizzle with olive oil and squeeze of lemon juice.

  6. Spoon on top some coconut yoghurt or crème fraiche and Serve.