ANVVE'S RECIPES
Roasted Beetroot, Avocado & Kale Salad with Pomegranate Vinaigrette
A vibrant salad of roasted beetroot, creamy avocado and kale, finished with A2 white cheese, toasted walnuts and a tangy pomegranate vinaigrette.
Recipe details
Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
3
Difficulty
Easy
Cuisine
Middle Eastern • Western
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Ingredients
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500g Organic Beetroot, roasted & cubed
1 Avocado Hass, sliced
1 bunch Organic Kale Leaf
50g A2 Low Fat White Cheese, crumbled
2 tbsp Walnuts, toasted
2 tbsp Pomegranate Vinegar
4 tbsp Organic Extra Virgin Olive Oil
Premium Sea Salt & Herbs, to taste
Black Pepper Powder, to taste
1 Avocado Hass, sliced
1 bunch Organic Kale Leaf
50g A2 Low Fat White Cheese, crumbled
2 tbsp Walnuts, toasted
2 tbsp Pomegranate Vinegar
4 tbsp Organic Extra Virgin Olive Oil
Premium Sea Salt & Herbs, to taste
Black Pepper Powder, to taste
Method
How to prepare
Total time
50 minutes
Serves
3
Difficulty
Easy
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