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Lunch
Beetroot, Chorizo and Kale Salad
This warm salad is full of flavour and a perfect vibrant side-dish for the cooler months.
Difficulty
Easy
Time
30 minutes
Serves
4
Diet
Gluten Free
Ingredients
1 jar Baxters Baby Beetroot
10 baby new potatoes
200g chorizo sausage (whole)
300g kale
2 banana shallots
50g sun-dried tomatoes
50g pitted olives
30g butter
150ml rapeseed oil
1 tsp dijon mustard
Salt and pepper
Preparation
Bring a 2 large pans of salted water to the boil.
Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.
Cut each beet into bite size pieces.
Slice the new potatoes and cook until just soft. Drain and allow to cool.
Blanch the kale for 4 minutes then remove from pan and plunge into cold water. Once cooled strain and squeeze out any excess water. Shred and set aside.
Slice the chorizo into 1 cm slices.
Peel and slice the shallots into rings.
In a small bowl mix the rapeseed oil, Dijon mustard and beetroot vinegar.
Heat a large non-stick frying pan and add a drizzle of oil.
First add the potatoes and cook on one side until golden. Turn over to crisp the other side.
Add the chorizo and cook until crisp and golden.
Add the beetroot and cook for a few minutes.
Add the kale and shallots and cook until hot. Add the butter and season.
Add the tomatoes, olives and dressing and serve immediately.
Tip
Cook chorizo first and use the oils from this to cook everything else for best possible flavour.
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