Bring beets and water to the boil. Cover and reduce flame to medium. Cook 35-40 minutes or until beets soften. Remove beets from hot water and let cool. Peel and discard beet skins. Dice beets into two cm cubes. Whisk olive oil, vinegar, dill, and pinch of sea salt and black pepper. Combine diced apple, beets  in a large mixing bowl and coat with dressing. Steam kale leaves until bright green and soft (5 minutes). Arrange cooked kale on a plate and top with beet and apple mixture.  Place crumbled feta on top of the mixture.

Recipe courtesy of; Andrea Beaman