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!
VEGAN, VEGETARIEN, PALEO, DAIRY FREE & GLUTEN FREE
This is salad 1 of 7 in my series of 7 salads in 7 days. The salads that I have come up with are perfect for dinner or lunch and are great to pack into a tubaware and take with you on the go. This little beauty of a salad is full of flavor, texture and healthy ingredients. I have fallen absolutely in love with cooked beetroots, I end up adding them to basically every meal I have. Keep an eye out for my vibrant egg white omelette, recipe will be up soon!
Firstly toast the nuts in a small pan over medium heat with the paprika, salt & pepper, until golden and aromatic. Prepare the radishes by thinly slicing them. Arrange the spinach and radishes on your plate so that it is ready for the rest of the ingredients. Set the toasted nuts aside to cool.
In the same pan that you toasted the nuts in, grate in the zest of an orange & then add the juice. Add the cinnamon, honey, coconut oil, salt & pepper, and bring to the boil over a high heat. Turn down the heat and allow to simmer for about 7/8 minutes until the juice is completely reduced and syrupy. While the sauce is reducing, roughly chop the beetroot. When the syrup is ready, take the pan off the heat and stir in the beetroots, making sure to coat all over them.
Prepare a quick dressing by adding orange juice, olive oil, honey, salt & pepper to a jar and shaking to mix well. Pour the warm beetroot over the spinach leaves and sprinkle over the toasted nuts. Scatter over a few springs of thyme and drizzle as much or as little dressing as you like.
Grab a knife & fork, dig in & enjoy!
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