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Warm Kale and Beetroot Salad with Jersey Goat Cheese
A vibrant November salad featuring roasted beetroot, wilted kale, toasted walnuts, and creamy Jersey goat cheese with a honey mustard dressing.
Prep Time
15 minutes
Total Time
40 minutes
Calories
595 kcal
Difficulty
Easy
Equipment
3 items
Cost
£2.20/serving
Cuisine:
Main Ingredient:
Cooking Style:
Occasion:
Dietary:
Mood:
Ingredients
Servings
4
to tasteBlack pepper
£0.10
2tbspHoney
£0.25
80gWalnuts(roughly chopped)
£1.50
5tbspOlive oil(divided)
£0.40
500gBeetroot(peeled and cut into wedges)
£0.75
1smallRed onion(thinly sliced)
£0.30
1tbspDijon mustard
£0.10
150gJersey goat cheese(crumbled)
£4.00
300gKale(stems removed, roughly chopped)
£1.20
2tbspApple cider vinegar
£0.15
to tasteSalt
£0.05
Total Cost
£8.80
£2.20 per serving
Instructions
- 1.Preheat your oven to 200°C (180°C fan).
- 2.Toss the beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Roast for 30-35 minutes until tender.
- 3.While the beetroot roasts, toast the walnuts in a dry frying pan over medium heat for 3-4 minutes until fragrant. Set aside.
- 4.In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and 3 tablespoons of olive oil. Season with salt and pepper.
- 5.In a large frying pan, heat a drizzle of olive oil over medium heat. Add the kale and cook for 3-4 minutes until wilted. Season with salt and pepper.
- 6.In a large serving bowl, combine the warm kale, roasted beetroot, and sliced red onion.
- 7.Drizzle with the honey mustard dressing and toss gently.
- 8.Top with crumbled goat cheese and toasted walnuts. Serve warm.
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My Notes
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Nutrition Information
Nutrition per serving (284g)
595 kcal / 2489 kJ
Carbs
36g
14% of RDA
Fat
44g
63% of RDA
Protein
17g
34% of RDA
Detailed Breakdown
Fibre
9 g
30% of RDA
Sugar
25 g
28% of RDA
Sodium
350 mg
15% of RDA
Saturated Fat
9 g
45% of RDA
Chef's Tips
Wear gloves when handling beetroot to avoid staining.
This salad is also delicious served at room temperature.
Add some cooked quinoa or lentils for extra protein and to make it more filling.
The dressing can be made ahead and stored in the fridge for up to a week.
Cooking Equipment
Oven
Roasting tray
Frying pan
Wine Pairings
No wine pairing suggestions available for this recipe.
Complete the Meal
Dessert
Jersey Apple Cake with Cinnamon Crumble Topping and Vanilla Bean Ice Cream
A moist and tender apple cake with a delightful cinnamon crumble topping, served with a scoop of creamy vanilla bean ice cream.
60 minutes
8 servings
Easy"The apple cake offers a comforting and sweet ending that isn't overly heavy. The cinnamon crumble provides a warm spice note that echoes the autumnal flavors of the salad, and the vanilla ice cream adds a creamy coolness that balances the warmth of the previous courses, creating a harmonious finish."
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