Earthy boiled beetroot, garlicky rosemary sourdough soaked in fresh tomato juice, massaged kale and toasted hazelnuts, tossed in a tangy red wine vinegar dressing.
15m prep · 1h 30m cook · 2 servings
Ingredients Instructions
2 whole Beetroots 2 whole Tomatoes 2 slices Sourdough Bread 1 clove Garlic 1 sprig Fresh Rosemary 1 tsp Salt 1 tsp Black Pepper 1 handful Curly Kale 8 whole Cherry Tomatoes 1 whole Red Onion 1 tbsp Hazelnuts 3 ½ tbsp Olive Oil 1 tbsp Red Wine Vinegar 1 tsp Maple Syrup
Instructions 1 Place the scrubbed beetroots in a saucepan, cover with cold water by 1 inch and bring to a boil over high heat (about 10 minutes). 2 Reduce to a steady simmer and cook 40-45 minutes, until a knife slides into the center of the largest beet with no resistance. Top up with hot water if needed to keep them covered. 3 While the beets simmer, toast the chopped hazelnuts in a dry skillet over medium heat for 4-5 minutes, stirring often, until golden and fragrant. Tip onto a plate to cool. Also prepare the kale, cherry tomatoes and red onion now. 4 Drain the beets and let them cool for 15 minutes until comfortable to handle, then rub off the skins (wear gloves to avoid staining) and dice into 1/2-inch cubes. 5 While the beets cool, preheat the grill (broiler) to high, about 240°C (475°F). Meanwhile, tip the chopped tomatoes into a large bowl and squash them with your hands until the flesh is reduced to juice. Season with a pinch of salt and pepper. 6 Rub both slices of sourdough with the cut garlic clove and crushed rosemary. Drizzle with 1 tbsp olive oil and place on a baking sheet under the preheated grill. 7 Toast on both sides until golden and crisp at the edges, about 1-2 minutes per side, watching closely. Cut into rough cubes and add to the tomato juice. Mix and set aside for 10 minutes so the bread soaks up the juices and softens slightly while staying chewy. 8 While the bread soaks, place the torn kale in a separate bowl with 1/2 tbsp olive oil and a pinch of salt and massage with your hands for 1-2 minutes until darker, softened and slightly wilted. 9 Also while the bread soaks, whisk the remaining 2 tbsp olive oil with the red wine vinegar, maple syrup and a pinch of salt and pepper in a small bowl until combined. 10 Add the diced beetroot, massaged kale, cherry tomatoes, red onion and toasted hazelnuts to the bread and tomato mixture. Drizzle over the dressing and toss gently. Taste, adjust with salt and pepper, plate and serve. Estimated nutrition (per serving) Calories 545 kcal
Protein 12g
Carbs 66g
Fat 28g
Fiber 11g
Sodium 1530mg
Sugar 26g
Something wrong with this recipe? 