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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!
Cook Time
mins
Total Time
20 mins
Servings: 4 servings
Calories: 219 kcal
Course:
Salad
Cuisine:
European
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:
- 2 tablespoons tkemali sauce
- 2 tablespoons olive oil
- salt
- black pepper
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!
Cup of Yum
Notes
- Refrigerate leftovers for up to 3 days.
Nutrition Information
Calories
219kcal
(11%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
146mg
(6%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1630IU
(33%)
Vitamin C
18.9mg
(21%)
Calcium
62mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 219
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 146mg | 6% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1630IU | 33% |
| Vitamin C | 18.9mg | 21% |
| Calcium | 62mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.