- ¼ cup Melrose Flaxseed Oil
- 1 tablespoon Melrose Rice Syrup
- 2 teaspoons Melrose Apple Cider Vinegar
- Pinch of salt flakes
- ½ bunch kale, stems removed
- ¾ cup hazelnuts, toasted and roughly chopped
- 500g cooked baby beetroot, diced
- 2 oranges, peeled, segmented and diced
To make salad dressing, place flax oil, rice syrup, apple cider vinegar and a pinch of salt in a small mixing bowl. Whisk with a fork or small whisk to emulsify, set aside until ready to use.
Tear kale leaves from stems, then massage kale with your hands to release the oils and soften the leaves and so that they become a brighter green. Tear leaves into smaller pieces and place in mixing bowl. Add beetroot and toss well to combine.
To toast hazelnuts, place in small frypan over low heat and cook for about five minutes until lightly fragrant, stirring pan occasionally to ensure even roasting.
Remove from pan, allow the hazelnuts to cool slightly then chop up. Add the hazelnuts and orange segments to the kale and beet salad, reserving a small handful of each for garnish.
When you're ready to serve your salad, drizzle half the amount of dressing over kale and beetroot and toss well to combine. Add salad into serving bowl, then top with extra hazelnuts and orange segments and drizzle with extra dressing. Serve immediately or cling wrap and keep in the fridge to chill.
If using canned beetroot, ensure to rinse thoroughly to remove brine.