Bread salad with kale, beetroot and horseradish dressing

Bread salad with kale, beetroot and horseradish dressing

By
From
Scandinavian Baking
Serves
6 for lunch
Photographer
Columbus Leth

In my household there is always leftover bread, because I bake a lot. I use all my stale bread either in salads, for breadcrumbs, or for spiced or garlic croutons, which make a perfect snack with drinks.

Ingredients

Quantity Ingredient

For the salad

Quantity Ingredient
300g raw beetroot
150g curly kale
200g stale bread
4 tablespoons olive oil
1 teaspoon sea salt flakes

For the dressing

Quantity Ingredient
150g full-fat greek yogurt
1 tablespoon cider vinegar
1 teaspoon caster sugar
3-4 tablespoons grated horseradish, or to taste
sea salt
freshly ground black pepper

Method

  1. Boil the beetroots for 20–30 minutes, depending on size. They are ready when they are tender to the centre, but still retain a slight bite. Cool in cold water, then drain and peel them. Cut into rough 1.5cm cubes. Rinse the kale and chop it quite finely. Cut the bread into the same size cubes as the beetroot. Heat the oil in a frying pan and fry the bread until golden brown, then turn off the heat and sprinkle with the salt flakes. Mix the beetroot, kale and croutons in a large salad bowl.
  2. Mix all the ingredients for the dressing, adding horseradish according to how spicy you like it, and season to taste. Toss the dressing with the salad and serve right away.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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