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Maria’s Recipes: Garlicky Kale Rainbow Salad

*Kale, about half a bunch, leaves only (trimmed off with scissors)

*Beetroot x ½ large or 1 medium, peeled and grated (use a mandolin for long strips or a spiralizer if you have one)

*Carrot x 1, grated into long strips (see note for beetroot)

*Spring onion x 1, finely chopped (use half to put in salad and other half for garnish)

*Garlic x 1 clove, minced finely or grated

*Optional:  Red chilli x 1, deseeded, deveined and finely chopped for garnish and mild heat

*Honey x 1 tablespoon

*Balsamic vinegar x 1 tablespoon

*Optional:  Olive oil x 1 teaspoon or alternatively, sesame oil x  half a teaspoon

*Tiny pinch of salt

*A little ghee or oil (with a teaspoon of butter) to sauté kale


-Using a mandolin or Asian shredder or even vegie spiralizer, shred/grate peeled beetroot and carrot, put into a bowl and add half of finely chopped spring onion.

-Drizzle over honey, add vinegar and optional oil (olive oil or a dash of sesame oil is nice), then massage dressing into vegies with clean hands.

-Set beetroot and carrot aside and trim kale leaves from stalks.  Then cut kale leaves into fine shreds.

-Heat some ghee in a pan (or a little oil with butter) then add minced garlic and sizzle for about 30 seconds before adding kale.

-Add finely chopped kale to the garlicky oil with a pinch of salt, and sauté on a low heat until kale is wilted and soft, being careful not to burn the garlic. Remove from heat.

-Add kale to the grated beetroot and carrot and stir through well.  Taste.  If needed, add a few extra drops of vinegar or sesame oil.

-Serve with leftover spring onions sprinkled over the top and optional chopped fresh chilli.

Serves 2-3 as side dish