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    Home » Recipes » Kale, Blood Orange, Beetroot & Quinoa Salad

    Kale, Blood Orange, Beetroot & Quinoa Salad

    Published: February 2, 2016, Modified: November 13, 2019, By: Michelle Alston

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    Kale, Quinos, Beet & Orange Salad - thelastfoodblog.com

    Hello February! I'm glad to see the end of January, not that it was terrible or anything, it's just that it means we are getting a bit closer to Spring. And with that in mind, I have a very bright and colourful salad for you today. Made with massaged kale, roasted beetroot, blood oranges and a little goat's cheese this quinoa salad is not only good to look at it tastes great too!

    Kale, Quinos, Beet & Orange Salad - thelastfoodblog.com

    Blood oranges are in season at the moment and are great not just for juices and of course to eat on their own but they are a fab addition to your winter salads. For me, I love the contrast of sweet and bitter, and this quinoa salad has lots of that, with the earthiness of the beets and the saltiness of the goat's cheese, the sweetness and juiciness of the oranges set the whole thing off.

    This quinoa salad comes with a lemon & wholegrain mustard dressing, but any citrus dressing would work. The goat's cheese is optional, so if you want to make this dish vegan ditch the cheese and it will still taste great. The kale is massaged as it makes it easier to digest, however, steamed kale would work well here too. I used mixed grain quinoa, but plain quinoa is good too, use whatever you have in your cupboard 😉

    This recipe is:

    • High in vitamin A 
    • High in vitamin C  
    • High in protein
    • High in fiber
    • Low in cholesterol 
    Kale, Quinos, Beet & Orange Salad - thelastfoodblog.com
    Kale, Quinos, Beet & Orange Salad - thelastfoodblog.com
    Kale, Quinos, Beet & Orange Salad - thelastfoodblog.com
    Kale, Quinoa, Beet & Orange Salad - thelastfoodblog.com

    Kale, Blood Orange, Beetroot and Quinoa Salad

    This lovely bright and colourful salad is packed with veggies, quinoa and a tasty dressing.
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    Course: Salad
    Cuisine: British
    Diet: Vegetarian
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 426kcal
    Author: Michelle Alston

    Ingredients

    For the massaged kale

    • 100 g Kale (I used cavolo nero black kale) washed and chopped
    • ½ medium lemon, the juice of
    • ¼ tsp sea salt + a pinch

    For the salad

    • 250 g beetroot topped, tailed & scrubbed
    • 2 tsp olive oil
    • ¼ tsp Freshly ground black pepper
    • 100 g mixed quinoa (dry weight) (or plain quinoa)
    • 2 medium medium blood oranges
    • 100 g goat's cheese (optional)

    For the dressing

    • ½ medium lemon, the juice of
    • 1 tsp wholegrain mustard
    • 1 tsp apple cider vinegar
    • 5 tbsp extra virgin olive oil
    • ¼ tsp of sea salt
    • ¼ tsp freshly ground black pepper
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    Instructions

    • Pre heat the oven to 180 degrees C.
    • Make the dressing - add the lemon juice, mustard, acv, sea salt and black pepper to a small bowl, whisk together. Whisk in a tablespoon of extra virgin olive oil one at a time until it is well combined. Refrigerate until you are ready to use it.
    • Prepare the kale - In a large mixing bowl, add the kale, lemon juice and sea salt, massage the lemon juice and salt into the kale for about 5 minutes and leave the kale to sit for about 30 minutes, turning it occasionally. Drain off any excess liquid.
    • Cut the beetroot into quarters, place on a baking tray, add the olive oil, a pinch of sea salt and a little black pepper. Roast in the oven for about 15 - 20 minutes or until the beets are tender. (I use a fan assisted electric oven)
    • Cook the quinoa. Leave to cool a little.
    • When the quinoa has cooled a little add it to the kale and mix gently.
    • With a sharp knife remove the skin from the oranges and cut into slices.
    • Transfer the kale and quinoa to a serving dish, add the roasted beetroot, slices of blood orange and crumble over the goat's cheese if using. Serve with the citrus & mustard dressing.

    Nutrition

    Serving: 1g | Calories: 426kcal | Carbohydrates: 34.1g | Protein: 11.6g | Fat: 28.7g | Saturated Fat: 8.2g | Cholesterol: 20mg | Sodium: 575mg | Potassium: 629mg | Fiber: 5.2g | Sugar: 12.4g | Calcium: 207mg | Iron: 3mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
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    Reader Interactions

    Comments

    1. Megan

      February 07, 2016 at 10:01 pm

      I love how all the ingredients combine in this salad! It could be a meal all by itself.

      Reply
      • Michelle Alston

        February 08, 2016 at 2:26 pm

        Thanks Megan, yep, this definitely works as a meal all by itself 😉

        Reply
    2. Amanda Tarrant

      February 06, 2016 at 3:39 pm

      How beautiful is this? Definitely having a go at this - but first the roasted chicken with lemons and chorizo!!

      Reply
      • Michelle Alston

        February 06, 2016 at 3:48 pm

        Thanks so much Amanda, I'm really glad you like it. I've been over at your beautiful website, lots of very nice things! Really lovely.

        Reply

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    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

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