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Roast Beetroot Chick pea Cashew Salad

Posted on Sep 20, 2015 in Blog, Mains, Salads | 1 comment

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One of the things I love about summer is the abundance of salads. Now don’t get me wrong – in our modern world where you can have access to and eat out of season all manner of fruits and veggies – I love and do eat buckets of raw foods during winter. But in summer, everything seems more crispy and more sweet and more nourishing – more gimme-gimme-gimme! Maybe it’s because we’re eating with the seasons, or maybe it’s because warmer weather means a desire for cooling salads.

Whatever the reason – pass me the salad!

The other week, I got some dear little beets from the market and that got me a’thinkin’. “How about some Roast Beetroot Hummus”. But the food processor and the blender are both out of action until spare parts arrive from Breville. So I decided on a Roast Beetroot Chick Pea salad. I mean, it is essentially the hummus, but not all chopped up. 🙂 And can I just say – it was delush!  I’m sure that lentils or cranberry beans would work just as well as chick peas. Woo-hoo! Let the imagination roll!

I hope you enjoy it.

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4 x smallish beetroots roasted in the oven and then peeled and chopped into small bite-sized bites.

400g of chick peas, soaked and cooked until al dente (or a can of chick peas, drained and rinsed)

Cos lettuce and beetroot leaves, washed and dried

1 x stalk of celery, finely chopped

1 x carrot, peeled into ribbons or spiralized

10cm x cucumber, peeled into ribbons or spiralized

10 chives, snipped into little bits


4 Tbsp cashew paste (100% cashews – no salt, oil nor sugar added). OR 70g cashews dry roasted and blitzed to a smooth paste in a food processor.

Hot water to thin the cashew paste – around 4 – 6 Tbsp or more to get the desired consistency

1 – 2 Tbsp balasmic vinegar – choose a good quality one (adjust for taste)

1/8 – 1/4  tsp salt (adjust for taste)

Add everything together and give it a good mix to combine. Adjust vinegar and salt to taste.

  1. Line the bowl with your lettuce and beetroot leaves.
  2. Toss in some  celery, carrot ribbons or spirals and cucumber ribbons or spirals.
  3. Mix the chick peas with the half the dressing and toss through the beetroot.
  4. Add the beetroot and chick peas to the salad and serve with the extra dressing on the side.
  5. Serve with crusty bread and enjoy in the promising sunshine of spring.


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    1 Comment

  1. Power Salad by Bakers Royale – roasted cauliflower, beets, red quinoa – what more can a gal ask for?

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