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.
That looks and sounds delicious. xx
It was 😊
I’m going to be trying that very soon!
Next time I’ll swap the chickpeas for green lentils
I love beetroot and est salad (from my own garden) pretty much all year round. Sadly, beetroot doesn’t grow well for me but good recipe!
I do this one a lot, but haven’t yet added the cavolo nero, so that’s one for later this week. Lime juice and zest also works well with this for a change. As does a bit of grated fresh ginger. Mouth-watering photos!
I added ground ginger but must try the lime next time around.
Awesome must try i am the only one who eats beetroot as David can not eat it lovely update and blessings