Some ingredients are just made for each other. Like pork and apple. Or pork and mustard. Or pork and walnuts. With this recipe, we thought – why just one and not all three? The mustard, toasted walnuts, & crisp apple slices are taste matches made in food heaven with these pork chops, which are balanced with earthy roasted beetroot & kale in this second-helping salad.
Beet & Pork Salad
Beet & Pork Salad
with crispy kale & walnuts
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple
- Apples
- Beetroot
- Kale
- NOMU Provençal Rub
- Pork Loin Chop
- Red Wine Vinegar
- Walnuts
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
CAN’T BEET THIS TASTE
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and browned. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Set aside.
NUTS ABOUT Walnuts
Place the Walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
GET DRESSED FOR DINNER
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Cook for the remaining time until crispy. Slice ½ the apple into thin wedges and set aside.
CHOP-CHOP!
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side or until cooked through. In the final minute, baste with the rub and a knob of butter (optional).
NEARLY DONE
In a small bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
Pork DISH PERFECTION
Pile up the roasted Kale and Beetroot and top with the apple slices. Drizzle over the dressing and sprinkle over the chopped walnuts. Serve with the pork chop and a dollop of the mustard. Enjoy, Chef!
CAN’T BEET THIS TASTE
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and browned. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Set aside.
NUTS ABOUT Walnuts
Place the Walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
GET DRESSED FOR DINNER
When the Beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Cook for the remaining time until crispy. Slice the apple into thin wedges and set aside.
CHOP-CHOP!
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side or until cooked through. In the final minute, baste with the rub and a knob of butter (optional).
NEARLY DONE
In a small bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
Pork DISH PERFECTION
Pile up the roasted Kale and Beetroot and top with the apple slices. Drizzle over the dressing and sprinkle over the chopped walnuts. Serve with the pork chop and a dollop of the mustard. Enjoy, Chef!
CAN’T BEET THIS TASTE
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and browned. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Set aside.
NUTS ABOUT Walnuts
Place the Walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
GET DRESSED FOR DINNER
When the Beetroot has 10 minutes remaining, give the tray a shift. Pop in the tray of dressed kale and cook for the remaining time until crispy. Slice 1½ of the apples into thin wedges and set aside.
CHOP-CHOP!
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side or until cooked through. In the final minute, baste with the rub and a knob of butter (optional).
NEARLY DONE
In a small bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
Pork DISH PERFECTION
Pile up the roasted Kale and Beetroot and top with the apple slices. Drizzle over the dressing and sprinkle over the chopped walnuts. Serve with the pork chop and a dollop of the mustard. Enjoy, Chef!
CAN’T BEET THIS TASTE
Preheat the oven to 200°C. Place the Beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and browned. Place the shredded kale on a second roasting tray with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Set aside.
NUTS ABOUT Walnuts
Place the Walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop.
GET DRESSED FOR DINNER
When the Beetroot has 10 minutes remaining, give the tray a shift. Pop in the tray of dressed kale and cook for the remaining time until crispy. Slice the apples into thin wedges and set aside.
CHOP-CHOP!
Pat the Pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side or until cooked through. In the final minute, baste with the rub and a knob of butter (optional).
NEARLY DONE
In a small bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning.
Pork DISH PERFECTION
Pile up the roasted Kale and Beetroot and top with the apple slices. Drizzle over the dressing and sprinkle over the chopped walnuts. Serve with the pork chop and a dollop of the mustard. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Beet & Pork Salad?
The preparation time for Beet & Pork Salad with crispy kale & walnuts is between 20 and 35 minutes.
What is the total time required to make Beet & Pork Salad with crispy kale & walnuts?
The total time required to make Beet & Pork Salad with crispy kale & walnuts is between 40 and 55 minutes.
How many servings does Beet & Pork Salad provide?
4 servings
What are the main ingredients in Beet & Pork Salad?
Apple, Apples, Beetroot, Kale, NOMU Provençal Rub, Pork Loin Chop, Red Wine Vinegar, Walnuts, Wholegrain Mustard
What is the nutritional information of Beet & Pork Salad?
Calories: 504, Carbs: 38 grams, Fat: grams, Protein: 47.8 grams, Sugar: 19 grams, Salt: 739 grams
How do I prepare Beet & Pork Salad?
NUTS ABOUT WALNUTS: Place the walnuts in a pan over medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. GET DRESSED FOR DINNER: When the beetroot has 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Cook for the remaining time until crispy. Slice the apple into thin wedges and set aside. CAN’T BEET THIS TASTE: Preheat the oven to 200°C. Place the beetroot chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and browned. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened and coated. Set aside. NEARLY DONE: In a small bowl, combine the vinegar, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning. CHOP-CHOP!: Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the chop, fat-side down, for 3-5 minutes until the fat is rendered and crispy. Then, fry for 3-4 minutes per side or until cooked through. In the final minute, baste with the rub and a knob of butter (optional). PORK DISH PERFECTION: Pile up the roasted kale and beetroot and top with the apple slices. Drizzle over the dressing and sprinkle over the chopped walnuts. Serve with the pork chop and a dollop of the mustard. Enjoy, Chef!
What should be prepared from my kitchen to make Beet & Pork Salad?
Apple, Apples, Beetroot, Kale, NOMU Provençal Rub, Pork Loin Chop, Red Wine Vinegar, Walnuts, Wholegrain Mustard
How many calories does Beet & Pork Salad have?
504 calories
How much fat content does Beet & Pork Salad have?
grams
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