Beetroot, Kale & Feta

This classic combination makes for a lovely, warming autumn lunch with some flat bread or pitta. If you’ve got golden beetroot growing too, it looks lovely!


  • 3-4 medium beetroot
  • 2-3 handful kale, washed & chopped
  • 50g feta, crumbled
  • olive oil
  • 1 clove garlic, crushed
  • handful fresh herbs, chopped – eg mint, parsley or dill
  • wedge of lemon
  • sea salt and pepper


  1. Boil the beetroot (whole) in a pan of water for approx 40-60 mins until they are tender and cooked through
  2. Let the beetroot cool so that you can peel them, then crush them or chop them into bite size chunks
  3. Heat a little olive oil in a frying pan
  4. Add the garlic, kale and beetroot and fry for 2-3 minutes
  5. Squeeze over the lemon juice, season with salt and pepper
  6. To serve, toss the beetroot and kale in a bowl with the crumbled feta and herbs