If colour means anything let purple take control. It’s always interesting to see what happens if you let a colour decide on the dish. Obviously, make sure the other ingredients go well with it. This one is colorful and tasteful like a dynamite!
Bunch of purple kale
Bunch of palm cabbage
2 Purple carrot
2 Spring onions
3 x3 cm Ginger
1. Bake the beetroot, or use pre cooked beets. Pre-heat the oven to 200c, rub the beets in some olive oil and wrap in foil. Toss them in the oven for 1 hour, depending on their size. Take out and let cool in the foil. Once cool enough to handle, remove their skin and cut in segments, set aside.
2. Was and discard the kale in cold water. Transfer to a pan and blanch in just boiled water for 20 seconds, finish with cold water. Squeeze out all the water, drop in a bowl and fluff with a fork.
3. Peel the carrot and ginger cut in in the carrot strips and the ginger in matches. Heat up a wok, add some sesame oil and fry the ginger for a minute or 2. Save 1/4 of the carrot strips and add the rest to the ginger and stir fry for another 3 minutes. Take out and set aside.
4. Finely slice the spring onion, slice the celeriac, grate a lemon and finely chop the red pepper. Add tot the carrot/ginger mixture and sprinkle with lemon juice.