The burrata acts as a delicious creamy dressing and adding the kale to the top of the beetroot saves you the extra dishes! This is a lighter dinner so if you think you’re going to need a little more refer to the bottom of the page for serving suggestions.
This Week
2 Dec - 8 Dec
Meal Prep Guide
- Chop 6 medium beetroots into small cubes. Store in a airtight container in the fridge
- Tear 1 bunch of kale from the stalks and into pieces. Store in a airtight container in the fridge
- Make dressing and store in the fridge, before serving, bring to room temperature to help melt any solidified ingredients, then shake well.
Ingredients
- 3 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 1 tsp whole grain mustard
- 2 tsp honey
- 1 small garlic clove
- Salt and pepper
Method
- Add all the dressing ingredients into a jar with a tight lid
Tips
Shortcuts
Protein
- Swap burrata for our honey, mustard chicken skewers making this recipe dairy free or have both for a more filling meal.
Vegetables
- Swap beetroot for pumpkin, cut and cook as you would do for the beetroot.
Other
- If you don’t have walnuts, almonds would also work.
- You don’t have to use tinned lentils you can cook your own if you’d prefer. We like to add some lemon, garlic and a bay leaf when cooking lentils.
Ingredients
Salad
- 6 medium beetroot (chopped into small dice size cubes)
- 1 bunch kale (torn off the stalk into small pieces)
- 1 burrata
- 400g tinned lentils (rinse and drained)
- ¼ cup walnuts (roughly chopped)
- 2 Tbsp mint (optional)
- Olive oil
- Salt and pepper
Dressing
- 3 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 1 tsp whole grain mustard
- 2 tsp honey
- 1 small garlic clove (crushed)
- Salt and pepper
Method
- Heat oven to 200 degrees celsius.
- Add beetroot to a large baking tray, coat with olive oil, salt and pepper. Roast for 25 min or until tender.
- Prepare kale, add torn kale to a large bowl drizzle with oil and salt. Massage the leaves with your hands so that every leaf is nice and shiny with oil and has softened slightly. Set aside, ready to add to the beetroot.
- Add all the dressing ingredients into a jar with a tight lid or whisk in a small bowl – set aside.
- In a large bowl add drained lentils, walnuts and the dressing, toss well.
- Once the beetroot has cooked through, remove from the oven, add the kale on top. Turn the oven down to 170 degrees and return the kale and beetroot to the oven for another 7- 10 min or until kale has started to crisp.
- Add the beetroot and kale to the lentils, toss well and divide onto plates. Remove burrata from its liquid, tear the burrata and top each salad (be careful not to lose the liquid inside the burrata).
Variations
Protein
- Swap burrata for our honey, mustard chicken skewers making this recipe dairy free or have both for a more filling meal.
Vegetables
- Swap beetroot for pumpkin, cut and cook as you would do for the beetroot.
Other
- If you don’t have walnuts, almonds would also work.
- You don’t have to use tinned lentils you can cook your own if you’d prefer. We like to add some lemon, garlic and a bay leaf when cooking lentils.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox