Packed full of superfoods, it’s guaranteed to please – plus it’s easy!
Baby Kale, Roasted Beetroot, Brussels and Spirulina Salad
- 4 medium beetroots (about 500 g in total)
- 4 leeks, cut into 10 cm pieces
- Coconut oil, for frying
- sea salt
- 300 g brussels sprouts, quartered
- 1⁄2 cup coriander, roughly chopped
- 3 cups baby kale
- 4 tablespoons walnut oil (or olive oil)
- 1 tablespoon apple cider vinegar
- 2 TBS Spirulina Powder
- 1 teaspoon seeded mustard
- 1 teaspoon maple syrup
- 1⁄2 cup walnuts, roughly chopped
- 1⁄2 teaspoon chilli flakes
- Preheat the oven to 200°C. Wrap the beetroots individually in foil and pop in the oven for 1–11⁄2 hours. Remove from the oven when you can push a knife into the centre of the beetroots without resistance.
- Once the beetroots have cooled, remove the foil, then use a vegetable peeler to scrape their skin off. Cut into wedges and set them aside.
- Pop the leeks into a pot of salted water, bring to the boil, and simmer for 10–12 minutes.
- When the leeks are slightly soft, take them off the heat and drain the pot. Let them cool, then cut each piece into 3 smaller segments and set them aside.
- Melt a little coconut oil in a frying pan over a medium heat and pop in the brussels sprouts. Add a pinch of sea salt and keep turning the sprouts for about 3–4 minutes, until they begin to soften, then take them off the heat and set aside to cool.
- Combine the dressing ingredients in a small bowl.
- Once the leeks and brussels sprouts are at room temperature, combine them with the coriander, baby kale and beetroot.
- Serve on a large platter and drizzle the dressing over the salad.
This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty