Creamy Beetroot Salad with Chickpeas

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This creamy freshly cooked beetroot salad with chickpeas and oranges makes use of the beetroot leaves and stems to deliver a super tasty and fresh salad. Hellmann's Honey & Mustard Dressing adds the taste and the extra creamy sweetness.
  • 500 g beetroot raw peeled cut into 2 cm slices with stems and leaves retained
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 lemon juiced
  • 2 garlic cloves chopped
  • 400 g chickpeas
  • 4 tbsps Hellmann's Honey Mustard Dressing
  • 12 cherry tomatoes halved

Nutritional information

 

Amount per serving

Energy (kcal)

474kcal

Energy (kJ)

1987kJ

Protein (g)

21.3g

Carbohydrate incl. fibre (g)

71.9g

Carbohydrate excl. fibre (g)

51.4g

Sugar (g)

17.8g

Fibre (g)

20.5g

Fat (g)

13.1g

Saturated fat (g)

1.6g

Unsaturated fat (g)

9.9g

Monounsaturated fat (g)

6.4g

Polyunsaturated fat (g)

3.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

92mg

Salt (g)

0.23g

Vitamin A (IU)

505IU

Vitamin C (mg)

18.6mg

Calcium (mg)

130mg

Iron (mg)

7.16mg

Potassium (mg)

1282mg

  • 1 Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
  • 2 Put the beetroot on an oven tray with the garlic and drizzle with 1 tablespoon olive oil. Place the tray in oven and cook for 35-40 mins until soft. Set aside to cool.
  • 3 Meanwhile, chop the stems and leaves and quickly fry in 1 tablespoon of olive oil along with lemon juice, and garlic. Keep the stems at the bottom of the pan. Add a dash of water and cook gently, covered, for 3- 5 mins. Set aside to cool.
  • 4 Place the cooled beetroot stems and leaves in a large mixing bowl. Add the chickpeas and the Hellmann’s Honey Mustard Dressing.
  • 5 Fold the cooled beetroot into the salad.
  • 6 Serve topped with cherry tomatoes and coriander leaves.