Kale and Beetroot Salad with Brazil Nuts

February 20, 2013

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

Ingredients: 
- 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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