Roasted Beetroot Salad
Prep: 20 mins
Cook: 50 mins
Servings: 4
This tenderly Roasted Beetroot Salad, with fresh greens and tasty chickpeas, makes the perfect side for your next barbeque. It also makes a great vegan meal with tasty roasted beetroots and chickpeas to give fibre and vitamin C.
Ingredients
- 4-6 beetroots, scrubbed, cut into 6-8 wedges
- 2 tbsp olive oil
- 2 tbsp CSR Low GI Sugar
- 1½ tbsp balsamic vinegar
- 2 sprigs thyme
- Salt flakes
- ¼ cup slivered almonds
- 60g fresh greens
- 400g can chickpeas, well rinsed
- Basil, for serving
Method
- Pre-heat oven to 160°C fan-forced.
- Toss beetroot with the oil, sugar, vinegar, thyme and salt. Spread into a lined and deep oven tray. Cook for 45-50 mins until tender. Set aside.
- Place almonds onto a small oven tray and cook for 6-8 mins until golden.
- Line a platter with rocket leaves, arrange beetroot over the top and sprinkle with chickpeas and almonds. Drizzle with some of the pan juices and an extra drizzle of olive oil. Finish with basil leaves.
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