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Kale salad with beets and sunflower seed butter

Kale salad with beets and sunflower seed butter - this salad will impress your guests!

Course Salad
Cuisine Danish, Nordic
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 people
Author Julie Karla


  • 17.6 oz (500 gr.) Peeled beetroot
  • Salt
  • Pepper
  • Olive oil
  • 2.6 oz (75 gr.) rinsed, finely chopped kale
  • Zest of 1/4 organic lemon
  • 1 tbsp. Olive oil
  • 1 large tbsp. finely chopped fresh parsley
  • 2 tbsp. roasted sunflower seeds
  • 2-3 dried figs
  • Sunflower seed butter or any other seed or nut butter


  1. Cut the beets into small cubes and toss them with olive oil, salt and pepper.
  2. Put the beets on a baking sheet with baking paper and bake them in the oven until nice and tender, but still with a little bite. Approximately 25 min. at 400 F (200 C).
  3. Mix the finely chopped kale with lemon zest and 1 tbsp of olive oil and put in the finely chopped parsley as well.
  4. Slice the figs into small bites and fry the sunflower seeds shortly on a dry pan until lightly golden.
  5. Mix the kale salad together with the baked beetroot.
  6. When serving, spread a layer of sunflower seed butter on the plate. Place the kale salad on top and sprinkle with toasted sunflower seeds and small pieces of dried figs.
  7. Finish with a generous drizzle of good olive oil and a little extra lemon zest as well as a good sprinkle of freshly ground pepper.