Beetroot Super Salad - Rosella

Beetroot Super Salad

Makes: 1 | Prep: 10 minutes | Cook: 10 minutes | Difficulty: Easy

Rosella Beetroot Salad

Ingredients

  • 3 cups chopped kale
  • 3/4 cup Rosella Shredded Beets
  • 1/2 cup Rosella Pickled Onion, diced
  • 2 cups cooked brown rice, cooled
  • 2 tbsp each pepitas, slivered almonds and pine nuts, toasted
  • 1/4 cup currants
  • 1 cup each finely chopped coriander & parsley
  • 50g goats cheese, crumbled
  • Dressing:
  • 4 tbsp extra virgin olive oil
  • Juice of one lemon
  • 1 tbsp honey

METHOD:

In a large bowl, add chopped kale, olive oil, lemon juice, and honey.

Massage the kale with your hands until tender.

Add the brown rice, Rosella Shredded Beets, Rosella Pickled Onion,

along with the herbs, seeds and currants. Toss to combine.

Place on a large platter and crumble over the goats cheese before serving.

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