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BEETROOT GRAPE SALAD WITH LEMON VINAIGRETTE

mayurisjikoni
Beetroot Grape Salad with Lemon Vinaigrette is a delicate balance of flavours - sweet, tangy and salty. This salad is not only colourful but very tasty and filling too.
5 from 4 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Light Meal, Salad, Side Dish, Starter
Cuisine International
Servings 2

Ingredients
  

  • 2 medium beetroots
  • 1 cup chickpeas cooked
  • 1 cup grapes preferably seedless
  • ½ cup feta cubes
  • handful salad leaves, baby spinach
  • 2 tbsp sunflower seeds roasted
  • 12 mint leaves fresh

FOR LEMON VINAIGRETTE

  • ¼ cup olive oil
  • 2-3 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp pepper powder
  • ¼ tsp salt
  • ¼ tsp mustard powder

Instructions
 

ROASTING BEETROOT

  • Preheat the oven to 180°C.
  • Wash the beetroots and trim the ends.
  • Wrap them in foil.
  • Place them on a baking tray.
  • Bake for 30 minutes. Larger beetroots will take longer time to roast.
  • Remove the roasted beetroots from the oven. Open up the foil and allow the beetroots to cool down.
  • Peel the skin off. Cut the beetroots into bite size cubes.

PREPARATION OF THE SALAD

  • Wash and wipe the grapes. If they are small leave them whole or cut into halves.
  • Roast the sunflower seeds lightly in a wide pan over low heat.
  • Add them to a big bowl. Add the diced beetroots and grapes.
  • Add salad leaves, mint, chickpeas and feta.
  • Toss gently.

PREPARATION OF LEMON VINAIGRETTE

  • Add all the ingredients in a bowl or a jar.
  • Whisk if using a bowl. If you're using a jar like I do, shut the lid tight and give it a good shake.

SERVING:

  • Add the vinaigrette and toss the salad or serve the dressing on the side.

Notes

  • Can boil and peel the beetroot if you don't want to roast them.
  • I usually roast extra beetroots when I'm baking bread or cake. The cooled down beetroots keep well at least for a week. The roasted beetroot comes in handy for so many different dishes.
  • Replace chickpeas with beans of your choice.
  • You can use canned chickpeas. I usually soak and cook a big batch and keep them in the fridge.
  • Use salad leaves of your choice.
  • Add herbs to the vinaigrette. I didn't add any as I added extra mint in the salad.
  • Add a sweetener of your choice to the vinaigrette.
Keyword beetroot grape salad, lemon vinaigrette, roasted beetroot salad