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Kale salad with sweet potatoes and beetroot
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 779
  • Fat about 45g
  • Carbohydrates about 66g
  • Protein about 24g
This is needed
This is needed for 2 people
  • 350 g raw beetroots, cut into approx. 0.5 cm cubes
  • 2 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 0.25 tsp Himalayan salt
  • a little pepper
  • 1 organic oranges, use a little grated zest and 3 tbsp of juice
  • 1 lime, all of the juice
  • 2 tbsp white almond cream
  • 3 tsp toasted sesame oil
  • 1 tbsp maple syrup
  • 0.5 tsp chilli flakes
  • a little Himalayan salt
  • a little pepper
Sweet potatoes
  • 400 g sweet potato, peeled, cut into pieces
  • 80 g shelled almonds, toasted, coarsely chopped
  • 300 g washed, prepared kale, roughly torn
  • 150 g frozen raspberries, slightly defrosted
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And that's how it's done
And that's how it's done
Mix the beetroot, maple syrup and oil in a bowl, season, spread on a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool slightly.
Mix the orange zest and juice with all the other ingredients up to and including the chilli flakes, season.
Sweet potatoes
Blitz the sweet potatoes in a food processor or blending cup to roughly the size of rice grains. Heat in a non-stick frying pan along with 2 tbsp of dressing, cook over a medium heat for approx. 10 mins. while stirring. Place in a bowl and allow to cool slightly. Mix in the almonds.
In a bowl, mix the kale with the remainder of the dressing until it becomes softer. Mix in the sweet potatoes and almonds, plate up. Top with the beetroot, garnish with the raspberries.