{"id":56026,"date":"2016-09-29T22:00:35","date_gmt":"2016-09-29T20:00:35","guid":{"rendered":"https:\/\/ellerepublic.de\/gruenkohlsalat-mit-geroestete-rote-bete-und-suesskartoffel\/"},"modified":"2025-07-17T13:33:25","modified_gmt":"2025-07-17T11:33:25","slug":"beet-and-sweet-potato-kale-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/beet-and-sweet-potato-kale-salad\/","title":{"rendered":"Roasted Beet and Sweet Potato Kale Salad"},"content":{"rendered":"\n

This roasted beet and sweet potato kale salad screams healthy! The basic ingredients for this salad are just four: chioggia beets with their candy cane stripes, sweet potato, kale and Germany\u2019s own version of freekeh \u2014 a grain called Gr\u00fcnkern.<\/p>\n\n\n\n

This is a nutrient dense autumn salad that is deceptively simple to prepare. The vegetables roast themselves while the grain cooks and the only effort you need to put in is a little massage for the kale. I massage all varieties of kale when eaten raw, especially curly kale, since it is particularly coarse by nature. Massaging kale is a great way to soften it up without having to cook it. I\u2019ve bought the season\u2019s first harvest of curly kale, but if you wait until high-season (officially November to March), you\u2019ll find this is the best time to buy it, since cold temperatures enhance its flavor, making this bitter green sweeter.<\/p>\n\n\n

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Massaging kale for this Roasted Beet and Sweet Potato Kale Salad<\/h2>\n\n\n\n

Giving kale a rub down is pretty easy to do. First remove the stems and tear the kale into bit-sized pieces. Rinse the kale and then give it a whirl in a salad spinner to remove any excess water. Place in a large bowl to get it ready for a massage. My usual method is to simply add some olive oil, a little sea salt, and a squeeze of lemon; a dressing such as vinaigrette is also fine. With your hands, rub the oil mixture into the kale until all the leaves are fully coated, even the curly edges. Let stand at room temperature (anywhere from 15-30 minutes) to allow the leaves have enough time to soften. Magically, before your eyes, the kale with soften and brighten in color!<\/p>\n\n\n\n

TIP:<\/strong> Reduce kitchen waste by saving kale stems. Kales stems are a nutritious addition to your morning smoothie. They are rich in vitamins A, C and K, as well as calcium and iron!<\/p>\n\n\n

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Roasted beet and sweet potato kale salad with my go-to grain<\/h2>\n\n\n\n

Gr\u00fcnkern is one of my favourite grains to use in salads or pilafs<\/a> (and newly chili<\/a>!). It has a wonderful nutty sweetness and smoked flavor and is said to be comparable to the middle eastern grain freekeh (or frikeh), which is also a smoked young green grain, but rather than produced from spelt like Gr\u00fcnkern, Freekeh is made from durum wheat. I would say you could use any grain of choice for this salad; whether your go-to grain is freekeh, farro, barley or spelt or a pseudo grain like quinoa.<\/p>\n\n\n

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Roasted Beet and Sweet Potato Kale Salad<\/h2>
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