Roasted Beetroot Salad with Chickpeas

Serves 6

  • 4 large beetroots, roasted
  • 1 x 400g can chickpeas, rinsed
  • 300g beetroot or baby spinach leaves, washed
  • ½ red onion
  • ½ cup slithered almonds, lightly toasted
  • 60g goats feta cheese (optional)

For the Dressing:

  • 1 tablespoon balsamic or red wine vinegar
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon maple syrup or honey
  • Salt and pepper


1. Preheat the oven to 210ºC and grab some al-foil sheets.

Cut beetroots in half and wrap in al- foil. Place onto a baking tray and place in a hot oven for 40-50 minutes until tender – test with a skewer. When cooked through, place beetroot halves into a bowl of cold water and slide off the skins with ease (discard skin). Chop roasted beetroot into 2cm square cubes. Set aside. 

Wash the salad leaves and dry well. Rinse chickpeas and place in a large mixing bowl.

For the dressing, whisk all ingredients and toss over salad once warmed beetroots are added. Crumble cheese and scatter nuts –serve.

Roasted Beetroot Salad with Chickpeas

There are no rules with super salads - I love playing around with different textures and nuts are great to toast and play around with to suit your taste. Using other cheese's also such as a goats cheve or marinated feta also works! I always tear the skins of my beets after roasting, as they literally fall of in a bowl of cold water.     

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!