Beetroot, Chorizo and Kale Salad

This warm salad is full of flavour and a perfect vibrant side-dish for the cooler months.

Difficulty Easy
Time 30 minutes
Serves 4
Diet Gluten Free
  • 1 jar Baxters Baby Beetroot

  • 10 baby new potatoes

  • 200g chorizo sausage (whole)

  • 300g kale

  • 2 banana shallots

  • 50g sun-dried tomatoes

  • 50g pitted olives

  • 30g butter

  • 150ml rapeseed oil

  • 1 tsp dijon mustard

  • Salt and pepper

Baby Beetroot
Baby Beetroot
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Bring a 2 large pans of salted water to the boil.

Open and strain beetroot in a sieve over a bowl making sure to keep the pickle vinegar.

Cut each beet into bite size pieces.

Slice the new potatoes and cook until just soft. Drain and allow to cool.

Blanch the kale for 4 minutes then remove from pan and plunge into cold water. Once cooled strain and squeeze out any excess water. Shred and set aside.

Slice the chorizo into 1 cm slices.

Peel and slice the shallots into rings.

In a small bowl mix the rapeseed oil, Dijon mustard and beetroot vinegar.

Heat a large non-stick frying pan and add a drizzle of oil.

First add the potatoes and cook on one side until golden. Turn over to crisp the other side.

Add the chorizo and cook until crisp and golden.

Add the beetroot and cook for a few minutes.

Add the kale and shallots and cook until hot. Add the butter and season.

Add the tomatoes, olives and dressing and serve immediately.


Cook chorizo first and use the oils from this to cook everything else for best possible flavour.

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