Baby kale with heritage beetroots, figs and ricotta

Baby kale with heritage beetroots, figs and ricotta

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

Kale is a nutritious superfood, which makes the perfect base for any salad. Combine with juicy figs and different coloured heritage beetroots, this salad is almost too pretty to eat.

Ingredients

Quantity Ingredient
4 heritage beetroots, a mixture of colours
2 tablespoons lucy bee coconut oil, melted
4 ripe figs, cut into quarters
120g baby kale, (or watercress)
200g ricotta
himalayan salt
ground black pepper

For the dressing

Quantity Ingredient
2 tablespoons avocado oil
1 tablespoon pomegranate molasses
1 tablespoon cider vinegar

Method

  1. Preheat the oven to 180°C.
  2. Wash the beetroot to remove any dirt. Coat the beetroot in the melted coconut oil and arrange on a roasting tray. Roast in the oven for 45 minutes, until the beetroot feel tender when pierced with a skewer. Set aside to cool.
  3. Once cool, slice the beetroot into thin rounds. Place the beetroot, figs and kale in a large serving bowl. Lightly dress the salad and taste for seasoning. Add small spoonfuls of ricotta before serving.
Tags:
coconut oil
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again