This Kale and Beetroot salad recipe was created by Angela Hartnett of The Guardian. This kind of salad is hearty enough to work as a weeknight dinner meal, or as a side with fish or chicken. Hartnett says you can also throw him in some sweet potato for the added taste.
Kale and Beetroot Salad with Brazil Nuts
- 1 cup cooked beetroot
- 1 red onion, thinly sliced
- 2 tbsp Brazil nuts
- 1 tbsp red-wine vinegar
- 1/3 cup olive oil
- 1 tsp Dijon mustard
- salt and pepper to taste
Check out the rest of this vegetarian salad recipe here.
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