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Beetroot Salad with Persimmon, Kale, Goat Cheese and Walnuts: Nutritious, delicious and flavorful 10 minutes salad. Perfect for a healthy fall lunch!
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Beetroot Salad with Persimmon, Kale and Goat Cheese

Beetroot Salad with Persimmon, Kale, Goat Cheese and Walnuts: Nutritious, delicious and flavorful 10 minutes salad. Perfect for a healthy fall lunch!
Course Salad
Cuisine European
Keyword beetroot kale salad, beetroot salad, persimmon salad
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 219kcal

Ingredients

For the salad:

  • 1 bundle curly-leaf kale
  • 1 roasted beetroot
  • 1 persimmon
  • 80 grams or 2.8 oz soft goat cheese
  • 40 grams or 1/3 cup walnuts
  • 2 tablespoons pomegranate seeds

For the dressing:

Instructions

  • 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 it's 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!

Notes

Refrigerate leftovers for up to 3 days.

Nutrition

Calories: 219kcal | Carbohydrates: 10g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 146mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1630IU | Vitamin C: 18.9mg | Calcium: 62mg | Iron: 1.2mg