Balsamic Beetroot & Chickpea Salad with Mint
5 fresh Beetroot
3 cups chickpeas
handful of mint
3 tbsp balsamic vinegar
4 tbsp olive oil
freshly ground black pepper
Cook the beetroot with the skins on for 15 - 20 minutes in a pressure cooker depending on size, alternatively you could roast them. Leave to cool and then peel and slice.
Mix up the vinegar and olive oil and season. Chop the mint and add it to the dressing, leaving aside a little mint to garnish.
Toss the beetroot and chickpeas with the dressing.
Serves 2 (4 as a side dish)
The mint and the beetroot go together heavenly. I will definitely be making this again.
We had our salad with pitta bread and some hummus. Outdoors, in the sun...... :)