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Kale and beetroot salad with feta and walnuts
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 586
  • Fat about 33g
  • Carbohydrates about 48g
  • Protein about 20g
This is needed
This is needed for 2 people
Boiling the beetroot
  • 6 dl water
  • 1 tbsp herbal vinegar
  • 4 tbsp sugar
  • 1 raw beetroots (approx. 400 g), cut into cubes
Glazing the walnuts
  • 50 g walnut kernels
  • water, boiling
  • 3 tbsp sugar
Kale
  • a little olive oil
  • 1 bag kale (approx. 200 g)
  • salt and pepper to taste
To serve
  • 100 g feta, crumbled
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
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.
Kale
Heat the oil in a frying pan, add the kale and sauté for approx. 5 mins., season.
To serve
Divide the kale onto plates. Serve the beetroot, feta and walnuts on top. Drizzle over the reduced stock, season.