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Beetroot & Kale Salad

With roasted vegetables, grains, nuts, orange dressing & optional halloumi, this warm salad is a perfect one bowl meal for Autumn & Winter.

Course Main Course, Salad
Cuisine Vegetarian, Vegan, World
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 4 medium beetroot (mixed colours if possible) cooked, topped, tailed & peeled (see Recipe Notes)
  • salt & pepper
  • 1 tsp fennel seeds lightly crushed with the back of a spoon
  • olive oil for roasting
  • 1 medium red onion skinned, halved, cut in medium slices
  • 1 large carrot shredded, with a julienne peeler if possible
  • 4 large handfuls kale and/or cavolo nero tough stems removed, leaf torn into large pieces
  • 60 g pecans or walnuts lightly toasted
  • 200 g cooked grains e.g. bulgur wheat, brown rice, quinoa
  • ½ tbsp parsley finely chopped
  • 225 g sliced halloumi plus oil for frying optional: see Recipe Notes for alternative

For the dressing

  • 1 medium orange
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 large clove garlic finely chopped
  • 1 tbsp maple syrup or other sweetener
  • ½ tbsp parsley finely chopped
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 220C / 200C Fan / Gas 7

Make the dressing first

  1. Finely grate the orange zest and put it in a screw-topped jar.

    Squeeze the juice of half of the orange and add that to the jar.

    Add the rest of the ingredients to the jar, screw on the lid and shake together well.

    Taste and adjust seasoning if necessary.

    Set aside.

Roast the vegetables

  1. Cut the cooked beetroot into bite-sized wedges.

    Season with salt, pepper and some crushed fennel seeds then toss with a little olive oil to coat.

    Do the same with the red onion slices.

    Put both on a baking tray in the oven and cook for 10 minutes.

  2. Meanwhile: season the kale and/or cavolo nero with salt & pepper then toss in olive oil.

    If you're using kale AND cavolo nero keep them separate as kale takes longer to cook than cavolo nero.

    Season the carrot with salt & pepper and toss in olive oil.

  3. After the beetroot and onion have been cooking for 10 minutes, turn them both.

    Put the kale (but NOT the cavolo nero) and carrot on another tray in the oven. Cook for 4 minutes.

    Add the cavolo nero, tossing it with the kale and carrot.

    Cook for another 3-5 minutes or until or the vegetables are done to your liking.

    Remove from the oven.

Heat the grains

  1. Put the cooked grains in a microwave safe container and cook on full power until heated through (2-4 min).

Fry the halloumi if using

  1. Heat the olive oil to moderately hot in a large frying pan.

    Fry the halloumi on both sides until golden brown.

    Set aside on kitchen paper.

Build the salad

  1. Put the cooked kale, cavolo nero and carrots in a large bowl.

    Add the roasted beetroots and onions, toasted pecans, cooked grains and parsley.

    Tip: for a warm dressing, take the lid off the jar and microwave it for approx 1 min or until just heated through.

    Pour over approximately two-thirds of the dressing and toss very well.

  2. Divide the salad between two bowls, top with the sliced halloumi, drizzle with the remaining dressing and serve.

Recipe Notes

 

Ready-Cooked Beetroot

If you buy ready-cooked beetroot, make sure it's not preserved in vinegar.

 

Cooking Raw Beetroot

Discard any leaves and long roots, wash well.

Boil or steam until tender, or cook in a pressure cooker for 15-25 minutes depending on size.

Peel when cool enough to handle.

 

Crispy Chickpeas

To make this salad completely plant-based, replace the halloumi with crispy chickpeas.