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Beetroot Salad with Persimmon, Kale and Goat Cheese

Elena Szeliga
  • 20 minutes
  • Serves

INGREDIENTS

1

bundle curly-leaf kale

1

roasted beetroot

1

persimmon

80 g

or 2.8 oz soft goat cheese

40 g

or 1/3 cup walnuts

2 tbsp

pomegranate seeds

2 tbsp

tkemali sauce

2 tbsp

olive oil

salt

black pepper