Kale, sweet potato and beetroot salad

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Heart healthy recipes

A colorful salad featuring beets, carrots, and cheese

4 serves

15 m

25 m

Ingredients

600 g sweet potato, peeled, cut into 1 cm slices
Olive oil cooking spray
6 cups (175 g) chopped kale leaves (about 6-7 stalks)
420 g can no added salt lentils, drained
250 g packet fresh cooked beetroot, drained, cut into wedges
75g feta cheese, crumbled
½ cup walnuts, toasted

Balsamic dressing

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
½ teaspoon honey
1 small clove garlic, crushed
Freshly ground black pepper, to taste

Method

Step 1

Arrange sweet potato slices in a single layer over a baking paper-lined baking tray. Spray with cooking spray. Bake in a 200 °C oven (fan-forced) for 20-25 minutes, until tender. Cool.

Step 2

Place kale, lentils and sweet potato in a large bowl. Season with freshly ground pepper and toss gently. Arrange over a large platter. Top with beetroot, feta and walnuts.

Step 3

To make dressing, place all ingredients in a screw top jar and shake well.

Step 4

Drizzle dressing over salad to serve.

Tips

Reduce prep time by replacing kale leaves with 175 g of any packaged, chopped leafy salad mix.
Sweet potato can be microwaved instead of roasted, if preferred. Place slices over base of a large microwave-safe dish, overlapping slightly. Cover with damp paper towel and microwave on High for about 6 minutes, or until tender. Drain and cool.
To toast walnuts, spread over a baking tray and bake in 160 °C oven (fan-forced) for 5-6 minutes.
Salad (without dressing) can be assembled up to 3 hours ahead. Keep, covered in the fridge. Drizzle with dressing just before serving.
For a warm, non-vegetarian salad, lentils can be replaced with 300 g lean lamb or beef steaks. Grill or panfry steaks in a non-stick pan until cooked to your liking. Rest 5 minutes then slice thinly. Arrange over salad.