Healthy recipes by Cal Reiet – Kale and beetroot hummus salad

This is the perfect dish for a light lunch or dinner with the family and friends. Easy to make and full of nutrients and flavors. Let us give you our chef’s recipe for a delicious kale and beetroot hummus salad


– 400 g kale, cleaned
– 60 g walnuts
– 60 g cranberries
– 60 g diced mango
– 60 g sliced cucumber
– 20 g radishes, sliced
– Beetroot or red mizuna and radish sprouts

For the hummus

– 400 g cooked beetroot
– 1 cup tahini
– 90 g lemon juice
– 4 cloves garlic
– 15 g ground cumin
– 1 cup of soaked cashew nuts
– Salt and pepper

For the dressing:

– 100 g pumpkin seeds
– 200 g Parmesan or nutritional yeast
– 12 stemmed kale leaves
– Juice of one lemon
– 320 millilitres of olive oil
– A handful of sultanas
– Salt and pepper


1. Mash the beetroot together with the other hummus ingredients until a smooth texture is obtained.
2. For the dressing, toast the pumpkin seeds, cool and process with the other ingredients until a vinaigrette-like texture is obtained.
3. Assemble the salad: remove the stems from the kale, clean and dry. Dice the mango, slice the cucumber to make curls and thinly slice the radish.
thinly slice the radish.
4. Massage the kale with the walnuts and vinaigrette.
5. Place a base of hummus on the plate, add the kale and arrange the rest of the elements in the salad.

– Contains nuts, sesame, dairy (optional)