Beetroot And Orange Salad With Chickpeas
A beautiful and utterly delicious winter salad packed with vitamins and minerals - also vegan!
Servings: 4 people
Ingredients
- 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
For the dressing
- 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
Instructions
- Wash the whole beets and roast them in the oven for about 40 minutes on 180-200 CelsiusAt 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.
- Enjoy!
