Honey Roast Beetroot, Blood Orange & Chickpea Salad Recipe

Ingredients

200g beetroot
200g chioggia beetroot
1 red onion
400g tin of chickpeas
1 tsp cumin seeds
1 tsp ground coriander
2 tbsp honey
2 tbsp balsamic vinegar
1 tsp Dijon mustard
80g red quinoa
2 blood oranges
50g watercress

Prep: 15 mins | Cook: 45 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a roasting tin with baking paper. Trim and peel the beetroot and chioggia beetroot, then slice them into wedges around 1cm thick. Pop them in the roasting tin. Trim and peel the red onion and slice it into wedges to match. Add to the roasting tin. Drain the chickpeas and tip them into the roasting tin (see our tip on using up the liquid from your tin). Dust over the cumin seeds and ground coriander.

2. Pour the honey into a small bowl and add 1 tbsp of the balsamic vinegar (save the rest for later). Add the mustard and 1 tbsp olive oil. Season with a pinch of salt and pepper. Whisk together, then drizzle over the veg. Turn the veg and chickpeas a few times to coat them in the honey, vinegar, oil and seasoning.

3. Slide the tin into the oven and roast the veg for 25-30 mins till the veg are tender and the chickpeas are browned and lightly crisp.

4. Meanwhile, fill and boil your kettle. Rinse the quinoa under cold water, then tip into a pan. Pour in 175ml hot water and add a pinch of salt. Set the pan on a high, bring to the boil, then pop a lid on the pan. Turn the heat down to low and gently simmer for 12-15 mins till the quinoa has absorbed the water and become tender.

5. While the veg roast and the quinoa cooks, use a small, sharp knife to slice the peel and white pith off the oranges. Slice them into segments, scooping them out of the papery membranes, and slide the orange pieces into a salad bowl. Squeeze the membranes over to release any juice.

6. Pick any thick stems out of the watercress, then add the tender watercress sprigs and leaves to the salad bowl. Drizzle over the remaining balsamic vinegar and season with salt and pepper. Toss gently to mix.

7. When the quinoa is tender and cooked through, drain off any excess water and add the quinoa to the salad bowl. Toss to mix with the watercress and blood oranges. Divide the quinoa and watercress between two warm plates. Top with the roast root veg and chickpeas and serve.

8. Love Your Leftovers
The honey roast root veg and quinoa will keep for up to 3 days in the fridge. If you want to make the salad to have in your lunchbox, cook the veg and the quinoa, combine them with all the balsamic vinegar and store in an airtight tub. Add a handful of watercress and some blood orange segments when you’re ready to tuck in

9. No Stains, All Gains
Beetroot likes to stain everything a cheerful purple colour. When you’re preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any beetroot stains from your fingers.

10. No Waste, More Taste
Drain your chickpeas over a bowl to catch the liquid from the tin. This liquid is called aquafaba and it can be used in place of egg whites in meringues or cocktails. Go to abelandcole.co.uk/recipes and search for ‘aquafaba’ to find some recipes that will help you use your leftover aquafaba up.