Roast Beetroot And Brazil Nut Salad | Donna Hay

Ingredients

• 2 bunches (800g) baby beetroot, trimmed and halved
• 2 bunches (800g) baby yellow heirloom beetroot, trimmed and halved
• 2 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 1 tablespoon malt vinegar
• sea salt and cracked black pepper
• 100g purple kale, trimmed and leaves shredded
• ½ cup (80g) brazil nuts, toasted and roughly chopped
• ½ cup (80g) brazil nuts
• 1 cup (250ml) boiling water
• 1 tablespoons extra virgin olive oil
• ⅓ cup (80ml) water