PIKT Box 4: Roast Leek and Beet Salad with Ginger Mustard Dressing

Serves 2

About this recipe

This recipe is a special one from our Doctor’s Kitchen fruit and veg box! You can find more details about it here

  • 300g Beetroot (about 2), sliced into wedges
  • 1 can Chickpeas, drained and rinsed
  • 1 Courgette, thickly sliced on an angle
  • 1 Leek, thickly sliced on an angle
  • 1 tsp Coriander seeds
  • 20g Ginger, grated
  • 4 tbsp Extra virgin olive oil
  • 1 tsp Dijon mustard
  • 2 Spring onions, finely chopped
  • 30g Pumpkin seeds

Put the beets, chickpeas, courgette and leek into a roasting tray with  the coriander seeds

Season and mix with 1 tbsp olive oil

Roast at  180C for 35 minutes (turning halfway) until the veggies are cooked

Meanwhile, whisk together the remaining oil with the ginger, dijon mustard and a splash of water and seasoning to create a dressing

Mix the cooked ingredients in a large salad bowl with the dressing

Garnish  with spring onion and pumpkin seeds

View PIKT Box 4: Roast Leek and Beet Salad with Ginger Mustard Dressing

Prep time: 10 minutes

Cook time: 35 minutes

Print this Recipe

Dinner, Lunch, Salad, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

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