This delightful beetroot salad has a lovely citrus flavour, teamed with smooth goat’s cheese and crunchy walnuts.
This salad will supply your child with complex carbohydrates, dietary fibre, protein, iron and calcium.
The rich, red colour of beetroot indicates the presence of antioxidants that help protect the body against disease.
6 baby beetroots
300g (101/2 oz) pumpkin, cut into small wedges
4 cups (320 g/111/4 oz) baby spinach
440g (151/2 oz/2 cups) can chickpeas, drained
cup (100g/31/2 oz) goat’s cheese,
crumbled (LF: vegan cheese)
1/4 cup (45 g/11/2 oz) walnut pieces
1/4 cup (63 ml/21/4 fl oz) citrus salad dressing (refer to recipe)
Handful fresh mint, roughly chopped
Preheat oven to 220oC (400oF/Gas 6).
Line a baking tray with baking paper.
Cut stems off beetroot, leaving skin on.
Wrap each beetroot in foil and bake for 30 minutes.
Place pumpkin on baking tray and return both to oven for another 20 minutes, or until beetroot and pumpkin are cooked through.
Wait until beetroot has cooled, then rub off skin.
Place beetroot, pumpkin, spinach, chickpeas, and mint in a bowl and toss citrus vinaigrette through gently.
Top with crumbled goat’s cheese and walnuts, then serve. Serves 4.