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Beetroot Salad with Persimmon, Kale and Goat Cheese
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Description
Nutritious, delicious and flavorful 10-minute salad. Perfect for a healthy fall lunch!
Ingredients
- 1 bunch Curly-leaf Kale
- 1 Persimmon
- 1 Roasted Beetroot
- 2-⅞ ounces, weight Soft Goat Cheese
- ⅓ cups Walnuts
- 2 Tablespoons Pomegranate Seeds
- FOR THE DRESSING:
- 2 Tablespoons Tkemali Sauce (See My TK Recipe Box)
- 2 Tablespoons Olive Oil
- Salt And Black Pepper
Preparation
Wash and dry kale leaves with a kitchen towel. Remove ribs with kitchen scissors. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until soft and dark.
Prepare the dressing: Combine tkemali with olive oil. Add some salt and pepper.
Arrange kale on plates. Slice persimmon and beetroot and distribute evenly on plates, shingling one after another.
Using a spoon, arrange goat cheese on top. Add walnuts. Pour the dressing over the salad. Sprinkle with pomegranate seeds. Enjoy!
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