beetroot and kale salad with miso balsamic glaze.
This vibrant salad pairs earthy beetroot, kale, and lentils with the crunch of toasted almonds, all finished with a tangy miso balsamic glaze.Packed with nutrients, it's a quick and nourishing option for a light lunch, ready in just 15 minutes and serves 2. Ingredients: 1 tin green lentils, drained and rinsed 200g pre-cooked beetroot, cut into wedges 200g kale, chopped 100g almonds, roughly chopped 2 tbsp olive oil Sea salt and black pepper, to taste Miso balsamic glaze: 1 tbsp miso paste 2 tbsp balsamic vinegar 3 tbsp olive oil 1 tsp mustard 1 tsp maple syrup 1 tbsp nutritional yeast (optional) 1-2 tbsp water (to thin, as needed) Method: Massage the chopped kale with a drizzle of olive oil and a pinch of sea salt for 1-2 minutes until softened. Heat a dry pan over medium heat and toast the almonds for 2-3 minutes, stirring often, until fragrant. Set aside. In a small bowl, whisk together miso paste, balsamic vinegar, olive oil, mustard, maple syrup and nutritional yeast (if using). Thin with water to reach the desired consistency. Adjust seasoning to taste. Combine lentils, beetroot, and kale in a large bowl. Sprinkle with toasted almonds and toss gently. Drizzle the salad with the miso balsamic glaze before serving. Gut Health Benefits: This salad is packed with plant-based protein from lentils, which help keep you full and support muscle repair. The kale brings in plenty of fibre, which is great for digestion. Beetroot adds in antioxidants like betalains, which work to reduce inflammation in your gut (and gives beetroot its vibrant colour). Storage: Store leftovers in separate airtight containers for up to 2 days. Add the dressing just before serving.
Ingredients:
- 1 tin green lentils, drained and rinsed
- 200g pre-cooked beetroot, cut into wedges
- 200g kale, chopped
- 100g almonds, roughly chopped
- 2 tbsp olive oil
- Sea salt and black pepper, to taste
Miso balsamic glaze:
- 1 tbsp miso paste
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp mustard
- 1 tsp maple syrup
- 1 tbsp nutritional yeast (optional)
- 1-2 tbsp water (to thin, as needed)
Method:
- Massage the chopped kale with a drizzle of olive oil and a pinch of sea salt for 1-2 minutes until softened.
- Heat a dry pan over medium heat and toast the almonds for 2-3 minutes, stirring often, until fragrant. Set aside.
- In a small bowl, whisk together miso paste, balsamic vinegar, olive oil, mustard, maple syrup and nutritional yeast (if using). Thin with water to reach the desired consistency. Adjust seasoning to taste.
- Combine lentils, beetroot, and kale in a large bowl. Sprinkle with toasted almonds and toss gently.
- Drizzle the salad with the miso balsamic glaze before serving.
Gut Health Benefits:
This salad is packed with plant-based protein from lentils, which help keep you full and support muscle repair. The kale brings in plenty of fibre, which is great for digestion. Beetroot adds in antioxidants like betalains, which work to reduce inflammation in your gut (and gives beetroot its vibrant colour).
Storage:
Store leftovers in separate airtight containers for up to 2 days. Add the dressing just before serving.
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