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Kale, sweet potato & beetroot salad
heartfoundation.org.au|Helpline 13 11 12

Kale, sweet potato & beetroot salad

25 minutes (15 minutes)
Serves 4
  • 600g sweet potato, peeled, cut into 1cm slices 
  • Olive oil cooking spray  
  • 6 cups (175g) chopped kale leaves (about 6-7 stalks)   
  • 420g can no added salt lentils, drained 
  • 250g 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 
  1. Arrange sweet potato slices in a single layer over a baking paper-lined baking tray. Spray with cooking spray. Bake in a 200C oven (fan-forced) for 20-25 minutes, until tender. Cool. 
  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.  
  3. To make dressing, place all ingredients in a screw top jar and shake well.  
  4. Drizzle dressing over salad to serve. 

Tips

  • Reduce prep time by replacing kale leaves with 175g 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 160C 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 300g 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.

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