Baby beet & kale salad
10-15 baby beets
1 bunch kale
When beets are so small I find the fastest and tastiest way to prepare them is by roasting them whole. I give them a good wash, remove the tap root, and place them on a baby sheet.
Drizzle with some oil and season with salt and pepper (get creative with spices if you like) and roast them at 160 º C for 1 hour, or until they are tender.
Prepare the kale by removing the stems and finely chopping. Place in a large salad bowl and drizzle 1/2 tbsp olive oil & ½ tsp salt. Use your hands to massage the kale until it is soft. When the beets are finished roasting pour them into your salad bowl.
Sprinkle with fresh herbs and balsamic glaze.