Beetroot & Chickpea Salad With Aquafaba Dressing
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Beetroot & Chickpea Salad With Aquafaba Dressing
Recipe By Courtney Roulston
Ingredients
1 whole bunch sized beetroot, with leaves attached (approx 4 large beetroot)
sea salt, to taste
½ cup (125 ml) Squeaky Gate extra virgin olive oil
1 clove garlic, peeled, crushed
400 g Coles can chickpeas, drained, aquafaba (chickpea liquid) reserved aside
1 tsp ground cumin
1 tsp dijon mustard
2 tbsp Squeaky Gate white balsamic vinegar
1 tbsp Coles Finest maple syrup
2 tbsp pepita seeds, toasted & crushed
¼ cup mint, leaves picked
1 tbsp dill sprigs
Method
Preheat the oven to 180 degrees (C).
Cut the beetroot from the stems and wash the bulbs, leaves and stems in a bowl of cold water. Drain and place the beetroot bulbs into 4 pieces of foil around 25 cm x 25 cm (length x width).
Drizzle each beetroot with a little oil and season with sea salt. Wrap them up in the foil and place onto a lined tray and bake for 45 minutes, or until tender.
Allow the beetroots to sit at room temperature in the foil for 10 minutes before carefully slipping off the skins and chop them into rough large chunks. Set aside.
Place the chickpeas onto a small tray and drizzle with 1 tablespoon of oil, a pinch of salt and the ground cumin. Mix well so the chickpeas are coated then place into the oven and bake for 15 minutes, or until the chickpeas are fragrant and crisp.
Place the chickpea liquid into the jug of a stick blender. Add in the dijon mustard, vinegar, maple syrup and sea salt. Blitz until the mixture emulsifies, then slowly drizzle in ⅓ cup (80 ml) of the oil until the mixture becomes thick and pale.
Cut the beetroot stems into 3 cm lengths and the leaves in half. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the garlic, beetroot stems and leaves and cook for 2 minutes, or until fragrant and tender. Place the cooked leaves onto the base of a serving plate.
Arrange the chopped beetroot and roasted chickpeas onto the plate. Drizzle with some of the chickpea dressing and scatter with pepita seeds, mint and dill before serving.
