I ended up making this salad as In have received lots of fresh beetroots with my wonky veg delivery – which I love though, it’s great to save all those veggies being thrown away just because they are surplus or wonky. I also enjoy getting lots of different and sometimes unusual ingredients because I just love making use of them all and being creative with what I have in the fridge.
So this surplus beetroot delivery resulted in this beautiful salad for two reasons: the first is to use up the beetroot, the second is to eat more vegan meals. We’ve watched The Game Changers on Netflix about a week ago and we found it very eye-opening. So, we said, let’s go try to go vegan as much as possible. I’m vegetarian but without the convenience of eggs and cheese I do find the journey a little bit difficult, especially that the children will continue eating what they normally eat – but we are determined.
This recipe is super simple against it’s look: just roast the beetroots in whole along with the chickpeas and chop up the rest at the meantime. As with a lot of salads: substitutions are very much possible, You can swap the chickpeas for lentils, the walnuts for any other seeds or nuts, leave the pomegranate out entirely, if you don’t have any.
This salad also makes a full meal really as it’s very rich and filling. Enjoy!
A beautiful and utterly delicious winter salad packed with vitamins and minerals - also vegan!
- 2 medium whole beetroots washed and roasted
- 1 medium oranges peeled and chopped
- 1 400g can of chick peas roasted
- 1 seeds of one pomegranate
- 1 handful fresh mint leaves chopped
- 1 handful fresh Thai basil leaves chopped
- 3 handfuls walnuts roasted
- 1 juice fresh orange
- 1/2 tsp zest of a fresh orange
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 3 tsp extra virgin olive oil
- salt and pepper to taste
Wash the whole beets and roast them in the oven for about 40 minutes on 180-200 Celsius
At the same time you can also put the chickpeas into the oven: drain them after opening the can, spread them on a baking tray and bake them for 15 minutes (not more, the goal is to get them a little crispy on the outside but still moist in the inside).
Chop up everything else while the beets and chickpeas in the oven to save time.
When they are ready, take them out and set them aside to let them cool.
In a mixing bowl combine everything.
Make the dressing and too, and mix it in.
Leave a few pieces of oranges for decoration, topping each portions.