Rainbow Kale Salad

Written By Georgie Spurling

Serves: 1-2

Prep: 10 mins

VG

METHOD:

Remove the beetroot stalks and leaves from the bunch of beetroot and cut the stalks in to 4cm lengths (set aside the beetroot bulbs to use in other recipes)

Lightly heat the sesame seeds in a dry frying pan for 2-3 minutes until lightly toasted then set aside

Heat the oil in a frying pan or wok and add the beetroot stalks and leaves, sliced carrots and kale tossing gently for 4-5 minutes until cooked but not soggy. If things start sticking on the bottom add a small amount of water to steam fry.

Add a splash of soy sauce, sprinkle over the sesame seeds - can be eaten warm or cold

INGREDIENTS:

  • 1/2 pack chopped Kale

  • stalks and leaves from bunch of fresh beetroot

  • 1 carrot, finely sliced

  • 1 tbs sesame seeds

  • splash of soy sauce

  • 1tbs olive oil


TIPS:

Great served with stir fried tofu 

Take a look at the GS Method recipe for roasting beetroot with garlic and thyme - tastes so much better than shop bought ready cooked beetroot and can be stored in the fridge for 2-3 days.


Georgie Spurling
Previous

Fennel, Orange and Olive Salad