Indian 4.7

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Masala Beet and Chickpea Salad

The masala spices in this recipe elevate the nitrate rich beetroot and pairs beautifully with the chickpeas to create a satisfying and easy recipe. The masala spices in this recipe elevate the nitrate rich beetroot and pairs beautifully with the chickpeas to create a satisfying and easy recipe.

Why is this healthy?

Diet

Vegetarian Vegan Pescatarian

Ingredients

Serves 2

Metric Imperial

beetroot

Swaps: swede, parsnip

cut into wedges

curry powder

white onion

finely sliced

chickpeas (can)

Swaps: butter beans (can), cannellini beans (can)

drained and rinsed

watercress

Swaps: rocket leaves, mixed salad leaves, spinach

roughly chopped

lemon

cut into wedges

extra virgin olive oil

Share ingredients

Ingredients

Serves 2

Metric Imperial

beetroot

Swaps: swede, parsnip

cut into wedges

curry powder

white onion

finely sliced

chickpeas (can)

Swaps: butter beans (can), cannellini beans (can)

drained and rinsed

watercress

Swaps: rocket leaves, mixed salad leaves, spinach

roughly chopped

lemon

cut into wedges

extra virgin olive oil

Share ingredients

Method

Preheat the oven to 200˚C (180˚C fan) and prepare your ingredients.

2. Spread the beetroot out on a large baking tray, then add the curry powder, olive oil and a big pinch of salt and pepper. Toss to coat, then roast for 20 minutes or until the beetroot has started to soften.

Add the onion and chickpeas and bake for a further 15 minutes until slightly crispy.

Add the watercress to the plates and top with the roasted veg. Drizzle with a little more olive oil, season with salt and pepper and garnish with a lemon wedge.

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