Blood Orange, Beetroot and Kale Salad

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This sweet and savoury Blood Orange, Beetroot and Kale Salad is a celebration of some of the finest winter produce

Prep Time10

Total Time10

Course: Appetizer, lunch, Salad

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: almond, beetroot, blood orange, kale

Servings: person

Calories: 284.01kcal

Place 1 tsp of extra virgin olive oil in a bowl along with the kale and a pinch of salt.
Using your hands, massage the kale until you can feel it begin to soften in your hands and it goes a deeper, glossy shade of green. Place to one side while you prepare the rest of the salad ingredients.

Cut roughly 0.5 inch off of the top and bottom of the orange so that it rests easily on your chopping board and so you can see the flesh at the top.
Starting from the top of the orange place your knife just below where the pith meets the flesh and run you knife down, following the contour of the orange, removing the pith.
Repeat this by slicing all around the orange, this should remove most of the pith without wasting the flesh.

Your beetroot should already be roasted or otherwise cooked. Simply cut the cooked beetroot into halves or quarters depending on their size.

Place the kale leaves on to the plate and then top with the blood orange and beetroot.
Dot spoonfuls of ricotta over the salad and then sprinkle with the toasted almonds.
Season with a little salt and pepper before serving.