Prep 15 m
Cook 15m


    30 gms kale

    30 gms quinoa

    1 peeled orange

    1 tsp of extra virgin olive oil

    120 gms beetroots

    20 gms red radish

    3 gms salt

    3 gms pepper

    Mint leaves to season

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Ingredient Substitution Guide


1. Peel the beetroot and boil. Dice half of the boiled beetroots.

2. Blend the remaining beetroot, strain well to create a smooth cream.

3. Boil the quinoa and season it with salt and pepper, mint leaves and olive oil.

4. Grate the orange, dry the zest under a heat lamp.

5. Clean the orange segments, remove the skin and seeds.

6. Wash the kale leaves, season with salt, pepper and olive oil and set aside.

7. Slice the red radish finely.

8. Plate the kale, diced beetroot, quinoa, orange segments and pipe the beetroot puree on top. Sprinkle the orange zest and your dish is ready.

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