Saladsdeliciouslyella
Supercharged Beetroot & Carrot Salad
This salad is one of my go-to recipes when I want something simple, filling and nutritious. A single serving contains 3 of your 5 a day, and the variety of veg means it’s supercharged with fibre, protein and iron. It’s also perfect for a meal prep lunch – simply keep the salad and dressing separate until you’re ready to eat.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 390°F. On a large baking tray, toss together the carrots, beetroot, chickpeas, coriander seeds, cumin seeds, a drizzle of olive oil, a pinch of salt and plenty of pepper, then spread everything out in a single layer.
coriander seeds1 teaspooncumin seeds1 teaspoondrizzle of olive oil1
2
Roast for 30—⏱️ 35 minutes until the vegetables are golden and the chickpeas are crisp.
3
Cook the pearl barley in a large saucepan of salted water according to packet instructions, adding the peas and kale for the final ⏱️ 5 minutes. Drain and refresh under cold water until cool to the touch.
pearl barley7 ozcanned chickpeas8.5 ozpeas (frozen/fresh)7 oz
4
To make the dressing, combine all the ingredients in a jar or bowl, adding 3—4 tablespoons of water to loosen – it should be the consistency of single cream. Season generously.
5
Once the vegetables are cooked, set aside to cool to room temperature. Then simply toss together with the pearl barley, peas, kale, about two-thirds of the dressing, the lemon zest and juice and the mint leaves. Serve straightaway, with the remaining dressing on the side.
pearl barley7 ozcanned chickpeas8.5 ozpeas (frozen/fresh)7 ozmint leaves0.7 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...