A vegan winter beet salad with roasted beets, baby spinach, mandarin, pomegranate, and roasted chickpeas. With a zesty balsamic ginger vinaigrette, this makes a fantastic lunch.
Course Appetizer, Autumn, Salad, Side Dish, Sides, Winter
Preheat the oven to 200°C (400°F). Cut the beets into wedges and place onto a baking sheet with the chickpeas, oil, and salt. Use your hands to mix until fully coated, then bake for 30-35 minutes, or until golden.
2 medium yellow beets, 150 grams cooked chickpeas, 1 teaspoon olive oil, 1/2 teaspoon sea salt
To make the vinaigrette, add all of the ingredients to a jar or container with a tight fitting lid. Shake until combined.
60 ml olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon orange zest, 1 teaspoon fresh grated ginger*, 1/2 teaspoon maple syrup or honey, Salt and pepper to taste
To assemble the salad, place the spinach into a large bowl. Add the sprouts, hemp hearts, pomegranate, and oranges, then the roasted beets and chickpeas once they're ready. Top with the dressing and serve warm. Leftovers will keep in the fridge for a day.