This classic combination makes for a lovely, warming autumn lunch with some flat bread or pitta. If you’ve got golden beetroot growing too, it looks lovely!
Ingredients:
- 3-4 medium beetroot
- 2-3 handful kale, washed & chopped
- 50g feta, crumbled
- olive oil
- 1 clove garlic, crushed
- handful fresh herbs, chopped – eg mint, parsley or dill
- wedge of lemon
- sea salt and pepper
Method:
- Boil the beetroot (whole) in a pan of water for approx 40-60 mins until they are tender and cooked through
- Let the beetroot cool so that you can peel them, then crush them or chop them into bite size chunks
- Heat a little olive oil in a frying pan
- Add the garlic, kale and beetroot and fry for 2-3 minutes
- Squeeze over the lemon juice, season with salt and pepper
- To serve, toss the beetroot and kale in a bowl with the crumbled feta and herbs