Pink Salad
This is a beautiful and healthy pink salad that we've designed to get you to eat more greens while enjoying beautiful and colourful dishes!
Serves
Ingredients
For the salad base
<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>50g pine nuts toasted<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 bag of chopped kale<item-todo-done><item-todo-done>1 bag of rocket<item-todo-done><item-todo-done>1 x 400g can of chickpeas drained<item-todo-done><item-todo-done>2 large sweet potatoes<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
For the pink dressing
<item-todo-done>2 tsp Dijon mustard<item-todo-done><item-todo-done>80ml almond milk<item-todo-done><item-todo-done>1 pack of vacuum beetroot<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done>
Before you start
Preheat oven to 180℃, fan setting | Mixing bowl | Powerful blender
Roast the beetroot
- Peel and roughly chop the beetroot
- Place the beetroot chunks into a baking tray and drizzle with olive oil and a pinch of salt
- Mix well and roast for about 30-35 minutes, or until soft
- Once roasted, remove from the oven and leave to one side to cool until needed
While the beetroot is roasting
- Cut the sweet potato into chunks and place into a baking tray
- Drain the chickpeas and add to the baking tray
- Drizzle with olive oil, 1 teaspoon of paprika and a pinch of salt
- Mix well until all of the sweet potatoes are coated in the oil and roast for 30-35 minutes until soft
Make the salad dressing
- Place the roasted beetroot into a powerful blender, add the rest of the salad dressing ingredients and blend until smooth and creamy - adding a dash more almond milk if needed until you reach the consistency you like the best
Make the salad
- Finely slice the spring onions
- Place the kale into a large mixing bowl and add a drizzle of olive oil
- Rub with your hands to soften
- Add the roasted sweet potatoes and chickpeas, sliced spring onions and pine nuts to the bowl and mix well
Time to serve
- Spoon the salad into a large serving bowl and drizzle over the pink salad dressing, serve straight away or mix well until all of the dressing coats the salad