Featuring baby kale, the new baby leaf tipped to be a big hit this summer, this tasty salad packs a real flavour punch thanks to the infused Beetroot. Enjoy on it's own as a light lunch, or serve with vegan burgers fresh off the BBQ for a simple summer supper.
Infused Beetroot, chickpea & baby kale salad
Serves: 2
Preparation time: 5 minutes
Cooking time: 25 minutes
You'll need:
400g tin chickpeas
1 tbsp maple syrup
1 tbsp wholegrain mustard
1 tbsp olive oil
1 tsp Balsamic vinegar
1-2 sprigs of thyme, leaves picked
4 spring onions, sliced
1 carrot, grated
4 Infused Beetroot, cut into wedges
2 handfuls of baby kale leaves
What to do:
Put the chickpeas and their liquid in a saucepan and warm through over a medium heat for 3-4 minutes.
Drain the chickpeas and tip into a bowl. Add the maple syrup, mustard, olive oil, balsamic vinegar and thyme leaves and stir through. Add the onions and carrot and combine well then add the beetroot and give one last stir.
Put a handful of baby kale onto each plate then spoon on the beetroot mixture drizzling the dressing over the kale as you go.
Cook's Tips: Honey & Ginger Infused Beetroot can be purchased from Asda, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury's Taste the Difference), Sweetflame Beetroot (Sainsbury's Taste the Difference), Pomegranate & Cumin Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).
Please credit: www.lovebeetroot.co.uk