Seared beets with walnuts over wilted kale with micro greens
- kzafarullah
- Oct 26, 2021
- 2 min read
Updated: Apr 22
Some salads are meals, packed with loads of green and vegetables; these salads are both very nutritious and full of flavour.
This salad is exactly that. The seared beets add sweet notes, the kale adds earthy flavours, the feta adds salt and creaminess, and the walnuts add a nuttiness that pulls it all together. Topped with a variety of microgreens (beet, mustard, radish and red cabbage), the salad is an explosion of diverse flavours on your palate.
I also wanted to give a shoutout to my new friends at Stabaka Farms for their exceptional microgreens and lettuces. Their produce defines freshness, from their farm to your table in less than 4 hours. This science-driven farm does not compromise on flavour; they have sourced and grown non-GMO seeds with the best flavours in a completely pesticide-free natural environment. Each leaf pops with natural flavours, spicy mustard and radish microgreens, or sweet beet and red cabbage microgreens, you will definitely enjoy them.
This is probably my favourite Deborah Madison cookbook; I have almost all her fabulous cookbooks. Like this salad, the recipes are unique and full of flavours. I recommend any of her cookbooks, but this one stands out on my bookshelf.
For more delicious dishes from this cookbook, click here.


Ingredients:
4-5 small beets
1 + 1 tablespoons olive oil
1 bunch kale, tough stems removed
1 clove garlic, finely minced
Sea salt, to taste
1 tablespoon aged red wine vinegar
A small handful of walnuts, lightly toasted and roughly chopped into large bits
1/2 cup feta cheese
1/2 teaspoon fennel seed, lightly toasted and crushed
1/2 teaspoon dried oregano
A handful of microgreens of your choice
Boil the beets until cooked, about 40-75 minutes, depending on the size of the beets, but not until they are mushy. You want the beets to have a touch of firmness when pierced with a skewer. Cool in cold water and slip off the skins. Cut the beets into wedges.
Heat one tablespoon of oil in a frying pan and add the beets. Sauté on high heat till they are seared, about 10 minutes.
Rinse the kale out well. Add one tablespoon of oil, the garlic, kale, and a few pinches of salt, and cook over medium heat. The water clinging to the kale will steam and cook it. When all the liquids have evaporated and the kale is tender, add the vinegar and toss well. Taste and adjust tartness and salt.
To serve, place the cooked kale on a wide platter, layering it at the bottom. Add the beets on top and sprinkle with the walnuts, crushed fennel seeds, oregano, feta cheese, and microgreens. Serve at room temperature.