Beet and roast kale salad, pomergranate yoghurt, almonds and mint

Bring a medium pot of salted water to the boil. Add a splash of vinegar to the pot.

Prep the beets by first cutting the baby beets in half. Next remove the stalk and tip from the larger beets and cut into rough 4 cm cubes ( about the same size as the baby beets) . Boil for 30 minutes or until just cooked.

Preheat oven to 200.

Remove stalk end from the onion, peel and chop in half cutting through the root so each wedge doesn’t fall apart. Cut each half into 6ish wedges.

Brush a little of the maple balsamic over the onions. Bake for 10 minutes to start before you add the beetroot to the tray.

Remove the stalk from the kale and run you knife through to cut it into still quite large pieces.

Once beets are cooked toss into a bowl with the remaining dressing, a pinch of salt and a splash of oil. Add to oven tray with onions and cook for another 10-15 minutes, until charred.

Add the kale to the bowl you tossed the beets in. Add a splash of olive oil and more salt. Once the beets are almost cooked throw kale on top to roast for another 3-5 minutes.

Roughly chop coriander and mint and mix with almonds.

Arrange kale, onions, beets on a board/platter or on straight on serving plates. Dollop over coconut dressing. Sprinkle with almond herb mix and serve.