Beetroot Salad with Persimmon, Kale and Goat Cheese

Ingredients

For the salad:

• 1 bundle curly-leaf kale
• 1 roasted beetroot
• 1 persimmon
• 80 grams or 2.8 oz soft goat cheese
• 40 grams or 1/3 cup walnuts

• 2 tablespoons pomegranate seeds

  For the dressing:

• 2 tablespoons tkemali sauce

• 2 tablespoons olive oil

• salt

• black pepper

Instructions

1. Wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors. Roughly chop kale and transfer to a bowl. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.
2. Prepare the dressing: Combine tkemali with olive oil. Add some salt and pepper.
3. Arrange kale on two plates. Check the recipe here: Beetroot Salad with Persimmon, Kale and Goat Cheese

bon appetit