Scandi beetroot and kale salad with horseradish

Serves 4

You will need:

250g clean raw beetroot, unpeeled 175g leftover bread, a couple of days old is best 4 tablespoons olive oil 50g whole almonds with the skins on 150g curly kale, destalked Sea salt and freshly ground pepper 3 tablespoons finely grated horseradish 1 teaspoon caster sugar 1 tablespoon cider vinegar 150g natural yoghurt

1

First, preheat the oven to 200˚C, 390˚F, Gas 6. Place the unpeeled beetroot on a small baking tray and roast in the oven for approximately 40 minutes until tender in the centre. You can boil it instead, if you wish, see Tip above.

2

While the beetroot is cooking, place a frying pan on a medium to high heat. Cut or break the bread into pieces approximately 1-2cm in size. Add in the olive oil and fry the bread, tossing regularly, until light golden all over. Tip out on to kitchen paper to drain and cool. If you like, you can toast the bread in the oven at the same time as the beetroot, on a separate tray, drizzled with the olive oil.

3

Whether you’ve roasted or boiled the beetroot, when cooked, place on your work surface and peel with your fingers, discarding the skin (wear rubber gloves if you’re not OK with your hands being slightly pink for the day!) Then cut into wedges or cubes. Set aside to cool.

4

Toast the almonds on a tray in the preheated oven, or in a dry frying pan on a high heat for a few minutes, tossing regularly. Chop coarsely and set aside.

5

Chop or finely slice the kale and place in a bowl. Add in the cooled beetroot and the toasted bread and season with the sea salt and freshly ground pepper.

6

Next make the dressing. In a bowl, mix together the grated horseradish, the sugar and the cider vinegar. Then add in the natural yoghurt and some sea salt and freshly ground pepper to season. Mix well. Drizzle the dressing over the salad ingredients, tip out onto a plate and scatter with the toasted almonds to serve.