Greenkale-beetroot salad with pear-bruschetta

LUNCH - 4 SERVINGS - 45 MIN - EASY

Ingredients 

For the salad 

  • 6 big hands of greenkale

  • 600 gram beetroot

  • 6 tbs sunflower seeds

  • 1 orange

  • 4 tbs greek joghurt

  • 2 tbs olive oil

  • 1 tbs balsamico vinegar 

pear bruschetta and salad on a plate

For the bruschetta 

  • 200 gram Brie 

  • 1 - 2 pears (depends on the size) 

  • 1 baguette 

How to make it 

The salad 

  1. Preheat oven to 180°C

  2. Cut the beetroot in small slides. Mix the slides with olive oil, salt & pepper. Put them in the oven for at least 30 mins, turn them around after 15 mins

  3. Crush the kale into bite-sized pieces, place on a baking tray with a little olive oil & salt. Put it in the hot oven for about 5 minutes

  4. Squeeze out the orange. Mix the juice with the olive oil, vinegar, yoghurt, salt, pepper and some water 

  5. Roast the sunflower seeds 

  6. Place the baked beetroot on the kale, serve it with the dressing and some sunflower seeds on the top

The bruschetta 

  1. Cut the pears in small sides and bake them in the hot oven for 5 mins.

  2. Slice the baguette. Put the baked pears on the slices. Top the baguettes with a piece of Brie.

  3. Bake the Bruschettas for 5 minutes in the hot oven. 

Recipe by GRIM

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