Kale salad with roasted beetroots & feta
A vibrant Middle Eastern–inspired salad with roasted beetroots and kale, sweet raisins and bursts of pomegranate. Finished with walnuts, feta and a thyme–soy dressing, it’s a colourful highlight for any seasonal gathering.
Preparation
Step 1
80 g kale – 1 bunch parsley – 2 beetroots – 1 pomegranate – 3 tbsp jumbo raisins – 30 walnuts – 50 g feta
Wash the kale, roughly chop the parsley and roast the beetroots: wrap them in aluminium foil and bake at 200 °C until soft. Remove the skins, let them cool and cut into large cubes. Mix with the parsley, raisins, pomegranate seeds, walnuts and crumbled feta.
Step 2
1 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp agave syrup – 1 tbsp lemon juice – 1 tsp dried thyme – 1 tsp ground cumin
Whisk the dressing ingredients together and pour over the salad just before serving.
Tip
If you want to save time, you can also use pre-roasted beetroots. You can also swap the raisins for dried cranberries or the walnuts for pecans.
Recipe-ID: 1622
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80 g kale – 1 bunch parsley – 2 beetroots – 1 pomegranate – 3 tbsp jumbo raisins – 30 walnuts – 50 g feta
Wash the kale, roughly chop the parsley and roast the beetroots: wrap them in aluminium foil and bake at 200 °C until soft. Remove the skins, let them cool and cut into large cubes. Mix with the parsley, raisins, pomegranate seeds, walnuts and crumbled feta.
1 tbsp olive oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp agave syrup – 1 tbsp lemon juice – 1 tsp dried thyme – 1 tsp ground cumin
Whisk the dressing ingredients together and pour over the salad just before serving.
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