Salad number three of seven, as part of my seven salads in seven days series. This time I was playing around with beetroots (again!), but in a completely different way. This tasty ruby vegetables are completely transformed when roasted along side sticky balsamic vinegar. The sharp beets are balanced by the juicy chickpeas, and when you think thats not enough there is a sweet crunch from the honey glazed toasted walnuts. YUM! How could you resists this delicious recipe for either lunch or dinner.
Firstly preheat the oven to 200 degrees celsius. Pat off the excess moisture from the precooked beetroots and roughly chop. Spread over a baking tray, sprinkle over finely chopped rosemary, crush 3 cloves of garlic and add these to the baking tray also. Give a generous seasoning of salt and pepper, and cover everything with balsamic vinegar and olive oil. Place in the top part of the oven for 30 minutes, until the beetroots come out a darkened purple with crispy brown edges.
In a small pan over medium heat toast the walnuts for 3/4 minutes, add the honey and toss everything so that all the walnuts are coated. Allow the honey to reduce to a thick sticky consistency, this should take no longer than 2 minutes. By this stage all the honey should have coated the nuts, and they should be golden. Transfer the walnuts to greaseproof paper and allow to cool, the honey will harden, creating a sugary coating on the toasted nuts.
Add the chickpeas to a large salad bowl. Pour in the slightly cooled roasted beets with all the garlic and oils let over. Mix through the rocket leaves and sprinkle over the cooled toasted walnuts. Make your dressing by simply adding in equal parts of olive oil with balsamic vinegar and the mustard to a jar. Shake well and pour over the salad. Give all the ingredients one final toss, serve and enjoy!
CLICK BELOW TO FOLLOW ME