I know, it seems a little wrong to be talking about salads in mid-November.  Does it help to know this is a warm salad?

I have a lot of beetroots, carrots and cavolo nero to munch through and I’ve been looking for new ways to prepare and cook them; I was delighted to discover a recipe on Pinterest that included two of the three (I decided to add the cavolo nero – and it works)!

I had already prepped the carrots and beetroot into cubes – with hindsight, I think they work better sliced for this recipe.  Anyhow,  a few handfuls of carrots and beetroot, a sliced red onion mixed with some rapeseed oil, sliced garlic and sea salt.  Roast until as soft as you want – 30 mins for me.

In the meantime, I steamed a couple of handfuls of chopped kale and warmed through the chickpeas.

While all that was happening, I made the dressing:  juice of one lemon (the notice in Waitrose made me smile “this produce may contains seeds”) teaspoon of Dijon mustard, minced garlic, black pepper and splash of olive oil.  Just whisk it all together.

When you are happy with the softness of the carrots (these take longer to roast than the beets in my experience) stir in the kale and chickpeas with the dressing.  I added some goat’s cheese and coriander to the plate.

Very tasty and filling.