Roasted Golden Beetroot, Carrot and Chickpea Salad

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    879
based on 2 ratings

This colourful side dish is the perfect addition to your Christmas table.

recipe updated 16 Sep 2021

Ingredients

  • Golden beetroot icon
    Golden beetroot
    400 g (about 3 ¼)
  • Red onion icon
    Red onion
    150 g (about 1)
  • Carrot icon
    Carrot
    250 g (about 5)
  • Tinned chickpeas icon
    Tinned chickpeas
    400 g (about 1)
  • Olive oil icon
    Olive oil
    2 tablespoons (about 30 ml)
  • Olive oil icon
    Olive oil
    120 ml (about ½ cup)
  • Lemon juice icon
    Lemon juice
    2 tablespoons (about 27 g)
  • Dijon mustard icon
    Dijon mustard
    1 tablespoon (about 15 ml)
  • Garlic clove icon
    Garlic clove
    5 (about 30 g)
  • Fresh parsley icon
    Fresh parsley
    as needed

Tools

  • kCook icon kCook Multi
  • kCook icon Large glass bowl
  • kCook icon Kcook bowl
  • kCook icon Baking dish - 2 quart

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 190°C
  4. Turn direct prep attachment to position 2
  5. Slice golden beetroot, red onion and carrot into a clean large glass bowl with direct prep attachment
  6. Add olive oil to the large glass bowl
  7. Season
  8. Stir with tablespoon until coated
  9. Transfer content of large glass bowl to baking dish
  10. Roast - 30 min, 190°C
  11. Fit stir tool to kCook bowl
  12. Add olive oil, lemon juice, dijon mustard and garlic clove to the kCook bowl
  13. Fit kCook bowl to kCook Multi
  14. Attach lid to kCook bowl with filler cap fitted
  15. Stir with filler cap fitted - 2 min, speed 7
  16. Pour dressing into baking dish
  17. Add tinned chickpeas to the baking dish
  18. Mix with tablespoon until coated
  19. Garnish with fresh parsley
  20. Serve immediately
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