Kale and quinoa salad, with honey roasted beets and hot smoked trout


Kale and quinoa salad, with honey roasted beets and hot smoked trout

KALEKale is a wonderful winter ingredient, healthy and full of flavour. Paired with flakes of hot smoked trout and sweet roasted beetroot, this is a dish not only packed with flavour, but colour as well.

Ingredients

 For the honey roasted beetroot

  • 12 small beetroot, scrubbed and trimmed
  • 125 ml balsamic vinegar
  • 3 tbs honey
  • 2 tbsp light olive oil
  • Salt & pepper to taste

For the salad

  • 1 pack RR. Spink & Sons Hot Smoked Trout
  • 1 packet quinoa or approx 250g prepared
  • 1 large bunch of kale, washed, patted dry and leaves torn
  • 2 tbsp light olive oil
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • 4 tbsp Parmesan shavings

Method

Preheat the oven to 200 degrees C.

Arrange the beetroot in an ovenproof dish and add the balsamic vinegar, oil and honey, then season with salt and pepper.

Cover the dish with foil and roast for 30 minutes, then remove the foil, toss the beets around and continue to roast, uncovered, for 20 more minutes until they are tender.

In a large soup pot, heat the 2 tbsp of oil over medium heat. Add the sliced garlic and smoked paprika.

Stir for around 30 seconds until fragrant, then add the quinoa, a splash of water and half of the kale.

Stir until the kale begins to wilt, then add the rest of the kale, season with salt and pepper and keep stirring until the kale is slightly wilted, but still firm.

Remove from the heat and transfer to a serving dish.

Arrange the roasted beets on top of the kale and quinoa, then flake a generous amount of hot smoked trout on top.

Drizzle the finished salad with the balsamic cooking liquid left in the pan, then scatter the Parmesan shavings on top and serve immediately.

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