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Beetroot, feta and kale salad — Note to self
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Beetroot, feta and kale salad with nuts

My <3 served me this incredibly healthy and incredibly tasty beetroot salad the other day, and I made sure to take notes. It’s a special kind of happiness when you eat something that’s both satisfying for the taste buds, and fills the body with all kinds of good stuff. Hopefully the baby bump liked it too. The recipe is for two small servings, or one large. It also works really well in a wrap, or as a side salad.


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Ingredients

20 dl/8 cups/100 g kale
1 tablespoon olive oil
2 beetroots/280 g
30 g pecan nuts
30 g pistachios
5 g honey
50 g feta
Salt and pepper to taste

Instructions

Preheat the oven to 180 degrees celcius. Peel and cut the beetroots into large dice. Put the beetroots in a ovenproof dish with some olive oil, salt and pepper. Bake for about 50 minutes, or until the beetroots are soft.

Add the nuts in a dry and medium hot pan and roast until they’re just starting to get brown. Remove the nuts.

Wash and cut the kale, and drizzle some oil in a preheated pan. Add the kale, and cook until it’s soft.

Mix kale, beetroots and nuts in a bowl and add feta. Drizzle honey over, and add salt and pepper to taste.

Enjoy!

Note to self
When you eat a lot of beetroots, your pee will become pink, so don’t freak!


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