Ingredients:
2 medium cooked beets, peeled and diced
4 - 5 cups torn kale leaves
1 medium cucumber, cut into cubes
1 medium yellow capsicum, cut into cubes
5 pieces cherry tomatoes, cut in half
1/2 cup dried cranberries
1/2 of 1lemon
2 tbsp olive oil
salt to taste
Directions:
1. To cook the beetroot, washed it thoroughly, put them in a pot of boiling water. Let it boil for 10 minutes or more, depending on the heat of your stove and on the size of the beet. Make sure that it is cooked through by pinching it with a fork, keep to cool, peel and then cut into cubes.
2. Wash the kale thoroughly, shake it to remove the excess water, tear from the stem then chop the leaves into small pieces.
3. Put in a big bowl, add the olive oil and smash it with your hands to remove the rough texture of the leaves.
4. Add the cucumber, capsicum, tomatoes , cooked beets and dried cranberries. Add the juice of lemon and sprinkle salt to taste.
0 Comments