Roasted balsamic beetroot, chickpea and orange salad.png

Roasted balsamic beetroot, chickpea and orange salad

  • Serves 4-6
  • Prep time: 20 mins | Cooking time: 25 mins

A colourful combination of roasted beetroot, chickpeas and orange that adds fresh, vibrant flavours to the table. Add as a side to a main meal like lamb, as it offers bright acidity to cut through the lamb's richness.

Ingredients

  • 2 oranges  
  • 2 tbsp balsamic vinegar  
  • 2 tbsp olive oil, plus 2 tsp extra 
  • 2 tbsp honey  
  • 2 x 400g can chickpeas, rinsed, drained  
  • ½ tsp sea salt flakes 
  • 1 tsp ground cumin  
  • 6 medium beetroot, trimmed, cut into wedges, or tinned baby beetroot  
  • Handful of baby spinach leaves  
  • 100g feta, cut into cubes  
  • ¼ cup Italian parsley, roughly torn  

Method

  1. Preheat oven to 180°C. Line 2 roasting trays with baking paper. Zest the oranges. Juice 1 orange and cut the remaining orange in half, then thinly slice.
  2. Combine the vinegar, oil, honey and ¼ cup (60ml) orange juice in a bowl. 
  3. Toss chickpeas in a bowl with extra olive oil, salt and cumin. Arrange on 1 lined tray. Roast for 10 mins or until toasted. Set aside to cool. 
  4. Meanwhile, combine beetroot with half the vinegar mixture and toss to coat. Transfer to the remaining lined tray and season. Roast for 20-25 mins or until caramelised and tender. 
  5. Arrange baby spinach on a platter. Top with beetroot, chickpeas, orange slices and feta. Drizzle with remaining vinegar mixture. Sprinkle with 1 tbsp orange zest and parsley. 

Shopping know-how:

Harvested at its peak, Wattie’s Baby Beetroot 450g is perfect for any salad.