Warm Kale Salad w/ Shallots, Beetroot & Feta
Warm Kale Salad w/ Shallots, Beetroot & Feta
Serves 4-6
Ingredients
3 big beetroots or 6 baby beetroots (~800g) chopped into wedges 2cm thick
2 Tbsp olive oil
1/2 tsp salt
150g Risoni
300g shallots (about 3 big shallots) thinly sliced
2 Tbsp olive oil
1/4 tsp salt
1 tsp pomegranate molasses
1/2 tsp brown sugar
150g of kale, stems removed and roughly torn
1 1/2 tsp olive oil
1-2 garlic cloves, finely diced
180g danish feta.
Method
Toss the chopped beetroot with 2 Tbsp olive oil and 1/2 tsp salt. Place on an oven tray and roast at 200˚C for 45 minutes or until soft and starting to caramelise.
Cook the Risoni according to the instructions on the packet, then drain and set aside.
While the Risoni cooks, fry the shallots, 2 Tbsp olive oil and 1/4 tsp salt in a heavy bottomed frying pan until the shallots soften and start to caramelise. Add the pomegranate molasses and brown sugar and fry another 3-5 minutes.
In a large bowl, drizzle 1 1/2 tsp olive oil over the torn kale, sprinkle with a pinch of salt and add the diced garlic. Rub the olive oil into the kale leaves until you feel the leaves relax and soften (they should also turn a slightly more vibrant green).
Add the caramelised shallots, roasted beetroot and Risoni to the kale and toss well to combine.
Crumble the danish feta on top and serve while still warm, seasoning with salt and cracked pepper to taste.
