Beetroot is very good for you and this salad showcases its lovely sweet flavour.
Ingredients
3-4 beetroot, peeled, grated
2 zucchini, ends trimmed, grated
4-5 leaves silverbeet, stalks removed, leaves thinly sliced
1⁄2 green cabbage, very thinly sliced
1 carrot, peeled, grated
400g can chickpeas, drained, rinsed
1⁄2 cup loosely packed flat-leafed parsley, leaves finely chopped
4 tablespoons sunflower seeds (optional), toasted (or use any of your favourite toasted nuts)
Summer vinaigrette
1⁄2 cup extra virgin olive oil
1⁄4 cup freshly squeezed grapefruit or orange juice
handful mint leaves, finely chopped
1⁄4 teaspoon freshly ground black pepper
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| Beetroot and Chickpea Salad Recipes |
Method
1. Put the beetroot, zucchini, silverbeet, cabbage and carrot in a large bowl. Toss gently to combine.
2. For the vinaigrette, combine all the ingredients in a jar with a tight-fitting lid and shake well to combine.
3. Add 1/2 cup of the vinaigrette to the vegetables then add the chickpeas and parsley and toss to combine.
4. Arrange the salad on a large flat platter and sprinkle with toasted sunflower seeds, if using, before serving.
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