Winter farmer's cabbage salad with beetroot and hazelnuts

Name: winter farmer's cabbage salad with beetroot and hazelnuts
Total time: 20 min
Yield: 4
Ingredients: 4 tablespoon Red wine vinegar; 6 tablespoon olive oil; 1 tablespoon honey; 1 clove garlic; 150 gram feta; 200 gram Kale; 75 gram hazelnut; 500 gram cooked beet; 1 hand parsley

Ingredients

4 tablespoon Red wine vinegar
6 tablespoon olive oil
1 tablespoon honey
1 clove garlic
150 gram feta

200 gram Kale
75 gram hazelnut
500 gram cooked beet
1 hand parsley

Directions

Beat the wine vinegar, oil, honey and garlic with half of the feta to a dressing. Season with salt and pepper.
Pour 2/3 of the dressing over the kale and spread well with your hands so that all kale is covered.
Let the salad rest for at least 30 minutes, the kale will be softer by the acidity of the vinegar.
Roast the hazelnuts in a dry, hot frying pan.
Spread the beetroot, other feta, hazelnuts and parsley over the salad and pour over the rest of the dressing.