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Baby Beet Kale Salad + Mushroom Dumplings

It may surprise you, but beetroot and mushrooms are a match made in heaven!
Prep Time 5 mins
Cook Time 15 mins
Servings 1

Equipment

  • Sandwich press

Ingredients
  

  • ½ can of Marinated Baby beetroot cut into bite size
  • 2 full handfuls of Fresh Grower Baby Kale
  • Zest and juice of ½ lemon - should be around 2 tbsp
  • 1 tsp of Wholegrain mustard
  • 4 tbsp of Good Oil Sunflower oil
  • Salt and pepper
  • A pack of House of Dumplings Mushroom Dumplings

Instructions
 

  • Start by thawing your dumplings on your kitchen bench top for an hour before cooking.
  • Place lemon juice & zest, wholegrain mustard, sunflower oil, salt and pepper into a closed lid jar. Mix your dressing well.
  • In a large bowl, mix together the baby kale and the chopped baby beetroot. Pour the dressing over the kale & beetroot mix and gently stir to combine. Set aside.
  • Place a tablespoon of sunflower oil in your sandwich press machine. Toast your dumplings for 5 – 10 mins until golden.
  • Serve the dumplings alongside the salad. Enjoy!

Video

Keyword Salad, Sandwich press, Vegan