- Egg free
- Gluten free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- Vegetarian
- High in protein
- 3 serves veg or fruit
This roasted beetroot salad is bursting with natural sweetness, which is perfectly balanced by the spiced chickpeas, tangy goat’s cheese and zingy orange.
- Serves4
- Cook time1 hour
- Prep time15 minutes, + cooling time
Ingredients
- 1 bunch baby beetroot*, ends trimmed
- 400g can chickpeas, rinsed, drained
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp sesame seeds
- 1/3 cup (80ml) olive oil
- 1 orange, zested, cut into segments reserving the juice
- 2 tbs sherry vinegar
- 1 tbs honey
- 60g pkt Coles Australian Baby Rocket
- 1 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 100g marinated goat’s cheese, drained
- Pomegranate seeds, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Wrap each beetroot in foil and place on a baking tray. Bake for 1 hour or until tender. Set aside to cool.
Step 2
Meanwhile, line a large baking tray with baking paper. Combine chickpeas, cumin, paprika, turmeric, sesame seeds and 1 tbs oil in a bowl. Season. Spread evenly over the lined tray. Bake for 20 mins or until crisp. Set aside to cool.
Step 3
Place the vinegar, honey, reserved orange juice and the remaining oil in a screw-top jar and shake until well combined. Season.
Step 4
Unwrap beetroot. Wearing gloves to avoid staining your hands, peel each beetroot and cut into wedges.
Step 5
Arrange the rocket, parsley, mint, beetroot, orange, chickpea mixture and goat’s cheese on a serving platter. Drizzle with dressing and sprinkle with pomegranate seeds and orange zest.
Recipe tip
COOK. STORE. SAVE.
Use it up: Did you know you can eat beetroot leaves? Thinly slice, then add to this salad to bulk up the greens.
*Selected stores only. If unavailable, use 2 large beetroots, halved.
Roasted beetroot salad with spiced chickpeas
- Serves4
- Cook time1 hour
- Prep time15 minutes, + cooling time
Ingredients
- 1 bunch baby beetroot*, ends trimmed
- 400g can chickpeas, rinsed, drained
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp sesame seeds
- 1/3 cup (80ml) olive oil
- 1 orange, zested, cut into segments reserving the juice
- 2 tbs sherry vinegar
- 1 tbs honey
- 60g pkt Coles Australian Baby Rocket
- 1 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 100g marinated goat’s cheese, drained
- Pomegranate seeds, to serve
Description
This roasted beetroot salad is bursting with natural sweetness, which is perfectly balanced by the spiced chickpeas, tangy goat’s cheese and zingy orange.
Method
Step 1
Preheat oven to 180°C. Wrap each beetroot in foil and place on a baking tray. Bake for 1 hour or until tender. Set aside to cool.
Step 2
Meanwhile, line a large baking tray with baking paper. Combine chickpeas, cumin, paprika, turmeric, sesame seeds and 1 tbs oil in a bowl. Season. Spread evenly over the lined tray. Bake for 20 mins or until crisp. Set aside to cool.
Step 3
Place the vinegar, honey, reserved orange juice and the remaining oil in a screw-top jar and shake until well combined. Season.
Step 4
Unwrap beetroot. Wearing gloves to avoid staining your hands, peel each beetroot and cut into wedges.
Step 5
Arrange the rocket, parsley, mint, beetroot, orange, chickpea mixture and goat’s cheese on a serving platter. Drizzle with dressing and sprinkle with pomegranate seeds and orange zest.