Monday, 13 February 2017

Leafy Kale and Beetroot Salad

For most women, low hemoglobin or iron levels are very common as you grow older and what better way to maintain it than including beetroots and kale in your diet.

We are familiar with Beetroots but Kale is not wildly popular in all parts of India. It is a leafy vegetable belonging to the Cabbage family, also know as Karam Saag in India. It is easily available in supermarkets across the country too.



Leafy Kale and Beetroot Salad

The healthiest way according to me to eat these vegetables is in the raw form. Make a Kale and Beetroot Salad and include it in your daily diet plan.


Ingredients




Leafy Kale and Beetroot Salad served with garlic croutons
  • 1 beetroot, cut into long pieces
  • 1/2 bunch kale leaves
  • Few pieces of Broccoli, Steamed for 5 minutes (Optional)
  • Few pieces of Feta Cheese
  • 1 cucumber, sliced
  • 1 tsp Olive Oil
  • 1 tsp Lemon Juice
  • 1 tsp Dried Oregano 
  • Salt and Pepper to taste
  • Sesame Seeds for garnishing
  • Garlic Croutons to Serve
Method
  • Mix the Kale Leaves, Beetroot and Cucumbers together.
  • Add the seasoning and refrigerate
  • Add the Feta Cheese while serving so that it doesn't get mixed with the color of the Beetroot.
  • Garnish with Sesame Seeds and serve with some Garlic Croutons.
  • Your salad is ready
You can avoid the Feta Cheese if you are particular about your diet. However, the Feta elevates the flavor and taste of the Salad.

Enjoy the recipe and share with friends and family.