beetroot, kale & sweet potato salad
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
It seems like a lot of work for a salad. One oven tray, two pans, one pot and a bowl. But it's worth it, if only for the time needed to unwind while mindlessly chopping and not thinking about the days past or ahead.
  • 1 large beetroot (or three small ones) with leaves attached
  • 1 large sweet potato
  • 2 tbsp seeded mustard
  • 1 tbsp red wine vinegar
  • 1 cup French or Puy lentils
  • 2 cups water
  • 1 bay leaf
  • 1 tbsp olive oil
  • 1 bunch kale
  • 2 cloves garlic
  • 1 tsp oil
  • 1 lemon
  • 1 egg per person
  • A small handful of fetta or soft goat's cheese
  • olive oil, salt & pepper to finish
How to make it
  1. Turn the oven on to 200C. Wash (and peel if you like) the beetroot and the sweet potato, reserving the beetroot stalks and leaves for later. Dice the beets and sweet potato into 1cm cubes (or thereabouts).
  2. Mix 2 tablespoons of seeded mustard, 1 tablespoon of red wine vinegar and 1 tablespoon of olive oil in a bowl or roasting dish and toss the root vegetables through the mixture. I split mine in two and roasted the sweet potato and beetroot separately to preserve the distinction in colour, but you don't have to if you can't be bothered. It's purely aesthetic.
  3. Pop the sweet potato and beets in the oven and leave them there for at least 30 minutes, or until they are soft and caramelised on the edges.
  4. Meanwhile, wash the lentils, removing any stones or bits of grit.
  5. Put 500ml water in a pot with a bay leaf and the lentils and set it over a medium-high heat so that it comes to a simmer. There should only be a few bubbles and the lentils should barely move. Continue to cook for 25 minutes.
  6. Next, chop the kale and beetroot leaves and stems into bite sized pieces. Dice two cloves of garlic finely too.
  7. Heat up a large frying pan or wok, pour 1 tsp of oil in and then add the beetroot stems. Sautee them until they are bright in colour and slightly tenderised. Add the beetroot and kale leaves and the garlic and keep cooking until all of the leaves have wilted and are shiny. They should be about ⅓ of their original volume.
  8. To serve it all up, toss the roasted vegetables in amongst the strained lentils (remove the bay leaf) and the sauteed leaves and stems. Crumble the fetta or goat's cheese into the bowl. Squeeze the juice of a lemon over the top and add a drizzle of good olive oil and some salt and pepper before tossing it all through.
  9. I like to eat it with a pan fried, sunny side up egg so that the oozey yolk forms part of the dressing too.
Recipe by onebitemore at