With temperatures soaring, refreshing salads and smoothies are most certainly the order of the day. This week we are thinking a little outside the box, using both kale and beetroot in these simple, yet refreshing recipes. Special thanks to Sheryl Brooks for creating the test kitchen this week, and sharing with us her delicious creations!
Kale & Beetroot Salad.
Serves 2 main
3 Cups packed Kale, Stalks removed and (kept for juicing), leaves thinly sliced.
Juice for 1/2 lemon.
2 Tbsp Extra virgin olive oil.
Pinch Salt.
Pinch freshly ground black pepper.
150 gm Fresh beetroot diced.
50 gm Fetta diced.
1/2 Carrot shredded.
1. Combine kale, lemon juice, oil, salt and pepper in a large bowl.
2. Using your hands massage for 1-2 minutes.
3. Add remaining ingredients, toss and serve.
Serves 2 main
3 Cups packed Kale, Stalks removed and (kept for juicing), leaves thinly sliced.
Juice for 1/2 lemon.
2 Tbsp Extra virgin olive oil.
Pinch Salt.
Pinch freshly ground black pepper.
150 gm Fresh beetroot diced.
50 gm Fetta diced.
1/2 Carrot shredded.
1. Combine kale, lemon juice, oil, salt and pepper in a large bowl.
2. Using your hands massage for 1-2 minutes.
3. Add remaining ingredients, toss and serve.
Beetroot and Kale Juice
3 Cups packed Kale (plus the extra stalks from the Kale & Beetroot salad).
1 1/2 Fresh beetroot peeled.
3 Carrots ends chopped off.
1/2 lemon.
3 Cups packed Kale (plus the extra stalks from the Kale & Beetroot salad).
1 1/2 Fresh beetroot peeled.
3 Carrots ends chopped off.
1/2 lemon.
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