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Time of preparation: 40+ min

Difficulty: easy

Serves 3


  • big bunch of kale

  • 6 beetroots

  • 10 tomatoes

  • 1 kohlrabi

  • 2 tbs hemp seeds

  • few sprigs of fresh marjoram

  • salt

  • balsamic vinegar

Pull the kale leaves from their stems. The easiest way to do this is in the opposite direction from ourselves. Blanch the leaves and cool in cold water, then drain. Massage them with your hands so the leaves become softer. Peel the beetroots and cut into eighths. Preheat the oven to 150°C. Cut the tomatoes the same way, place on the baking tray and bake for about an hour. You can sprinkle different herbs over tomatoes. You may use thyme, marjoram, rosemary. Both tomatoes and beets need to be lightly baked. In the meantime, peel kohlrabi and slice with a mandoline slicer, and chop the marjoram. Add all the ingredients to a bowl and mix well. Taste and season if needed. In the end add just enough balsamic vinegar, so you get a more noble taste.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


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