Beetroot Salad Recipe
This easy Beetroot Salad is the perfect gluten free side dish, filled with so many interesting tastes and textures! Crunchy walnuts, tangy feta, fresh mint and chickpeas mixed in a sweet and tangy maple syrup and balsamic dressing.
Servings: 4 people
Equipment
Ingredients
- 500 g raw beetroot (typically 2-3 large / 4-5 small beets)
- 100 g feta (cut into cubes/crumbled)
- 50 g walnuts
- 200 g tinned chickpeas (drained)
- Fresh mint leaves (sliced)
For the dressing:
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp maple syrup
- 0.5 tsp garlic paste
- Salt and Pepper
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Chop the stalks off the beetroot leaving around 1-inch, then scrub them under cold water.
- Place the beetroot in foil, in a baking dish. Sprinkle with sea salt and olive oil, then wrap tightly in the foil. Bake for around 1 hour until tender (larger beetroot may take longer). Remove from the oven and leave to cool.
- Add the walnuts to a dry pan and place on a medium heat. Toast for 3-4 minutes, then remove from the pan and roughly chop.
- Once the beetroot has cooled, cut it into large chunks.
- Add the dressing ingredients into a tub with a lid. Tightly clip on the lid and shake to combine (or mix in a small bowl, if preferred).
- Add the beetroot, feta, chickpeas, walnuts and mint to a large bowl. Pour over the dressing and serve with extra mint leaves scattered on top.
Video
Notes
I'd recommend making this right before serving - you can make it ahead of time but just be aware the beetroot will turn everything purple, so it may look more visually appealing when fresh! It'll still taste fabulous though!
Nutrition
Serving: 1 portion | Calories: 356kcal | Carbohydrates: 30g | Protein: 12g | Fat: 22g | Fiber: 8g | Sugar: 13g | Calcium: 184mg | Iron: 3mg
