Quick and Easy

Prawn, beetroot and kale salad

Get back on track with this light but filling prawn, beetroot and kale salad recipe. It's perfect for an easy weeknight family meal
Prawn, beetroot and kale salad
4
15M
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45M

This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.Place beetroot in a large saucepan and cover with salted water. Bring to the boil on high. Reduce heat to low and simmer, covered, for 15-20 minutes until tender. Drain well. Cool before peeling and cutting into wedges (leave small ones whole).
2.In a large bowl, combine beetroot, reserved leaves and kale. Pour over dressing and season. Mix well. Set aside for 20 minutes.
3.Preheat char-grill pan on high. Spray prawns lightly with oil and season. Char-grill for 1-2 minutes each side until cooked through. Set aside.
4.Add tomatoes, parsley and rice to beetroot mixture. Toss well. Serve topped with prawns and accompanied with grilled lemon halves.

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