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Crunchy Kale And Beetroot Salad

Home  >  Inspire & Create  >    Side Dishes    >   Crunchy Kale Beetroot Salad

 

 


RECIPE

Crunchy Kale and Beetroot Salad

Prep

15 mins


Cooking

15 mins


Difficulty

Easy


Serves

6

Ingredients

  • 140g pkt Coles Australian Chopped Kale
  • 2 tbs white wine vinegar
  • 2 tbs olive oil
  • 1 tbs honey
  • 2 tsp Dijon mustard
  • 250g Coles Bakery Stone Baked by Laurent Linseed & Soybean Sourdough Vienna* or excess bread from Easy Egg & Bacon Pie (see recipe p30), torn into 4cm pieces
  • 1 garlic clove, crushed
  • 250g cooked baby beetroot†, cut into wedges
  • 350g mixed medley tomatoes, halved or thickly sliced
  • 2 spring onions, thinly sliced
  • ⅓ cup (50g) dry-roasted cashews

Method

  1. Preheat oven to 180°C. Place kale, vinegar, half the oil, honey and mustard in a large bowl. Toss to combine.
  2. Meanwhile, combine the bread, remaining oil and garlic in a large bowl. Spread evenly over a baking tray. Bake for 12 mins or until bread is crisp and golden brown.
  3. Add bread to the kale mixture with the beetroot, tomato, spring onion and cashews. Toss to combine. Season.

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