Boiling the beetroot
Boil the water and vinegar with 2 tbsp of sugar, add the beetroot cubes, cook for approx. 10 mins. until soft. Drain, retaining approx. 200 ml of the liquid. Pour the liquid back into the pan, add the rest of the sugar and reduce to approx. half, allow to cool.
Glazing the walnuts
Cook the walnuts for approx. 2 mins. in boiling water, drain and rinse in hot water. Mix with sugar, fry in a non-stick frying pan for approx. 4 mins. until golden, allow to cool.
Heat the oil in a frying pan, add the kale and sauté for approx. 5 mins., season.
Divide the kale onto plates. Serve the beetroot, feta and walnuts on top. Drizzle over the reduced stock, season.