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+ servings

Kale, Blood Orange, Beetroot and Quinoa Salad

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


For the massaged kale

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

For the salad

  • 250 g beetroot topped, tailed & scrubbed
  • 2 teaspoon olive oil
  • ¼ teaspoon 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 teaspoon wholegrain mustard
  • 1 teaspoon apple cider vinegar
  • 5 tablespoon extra virgin olive oil
  • ¼ teaspoon of sea salt
  • ¼ teaspoon freshly ground black pepper


  • 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.


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