Creamy Beetroot Salad with Chickpeas
-
Brew time
mins -
Chill time
mins -
Cooking Time
mins -
Difficulty
-
Freeze time
mins -
Makes
-
Marinate time
mins -
Oven time
mins -
Prep time
mins -
Serves
people -
Total time
mins -
Wait time
mins
This creamy freshly cooked beetroot salad with chickpeas & oranges makes use of the beetroot leaves & stems to deliver a super tasty & fresh salad.
Ingredients
- 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
Method
- 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.