Beetroot Salad with Persimmon, Kale and Goat Cheese

• Vegetarian

• Produce

  • 1 Beetroot, Roasted
  • 1 bundle Curly-leaf kale
  • 1 Persimmon
  • 2 tbsp Pomegranate seeds

• Condiments

  • 2 tbsp Tkemali sauce

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 40 g Walnuts

• Dairy

  • 80 g Goat cheese, soft

Found on happykitchen.rocks

Description

Directions

• Wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors as shown here. Roughly chop kale and transfer to a bowl. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until its soft and dark.
• Prepare the dressing: Combine tkemali with olive oil. Add some salt and pepper.
• Arrange kale on two plates. Slice persimmon and beetroot and distribute them evenly on plates, stacking one after another.
• Using a spoon, arrange goat cheese on top. Add walnuts. Pour the dressing over the salad. Sprinkle with pomegranate seeds.
• Enjoy!