Summer Salad Recipe

Category: Main/Side
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Summer Salad Recipe

Fresh beetroot is a superfood that not only boasts numerous health benefits but also adds a beautiful pop of colour and a delightful flavour to salads.

When paired with the Tweed Real Food Cheeseboard Splash Balsamic Vinegar, which adds the perfect balance of sweetness to the earthy taste of beetroot, and paired with citrusy chickpeas on a bed of crisp lettuce leaves, the result is a truly summery sensation that is sure to please the palate and nourish the body.

Whether you're looking to boost your health or simply want to add some excitement to your meals, incorporating fresh beetroot and balsamic vinegar is a delicious and simple way to do so give this fresh summer salad a try! 

Ingredients

  • 6 beetroot bulbs, peeled and cut into cubes
  • 1 can of chickpeas, drained and rinsed
  • Juice of one lemon
  • 1 Tsp Tweed Real Food Lime Pepper Grinder Salt, ground
  • 300g mixed lettuce leaves
  • 200g crumbly feta cheese
  • 2 Tbsp Tweed Real Food Cheeseboard Splash Balsamic Vinegar

Shop This Recipe

Lime Pepper Grinder Salt

Lime Pepper Grinder Salt

$10.95
Cheeseboard Splash Balsamic Vinegar

Cheeseboard Splash Balsamic Vinegar

$17.95

Directions

  1. Preheat oven to 190 degrees.
  2. Drizzle Cheeseboard Splash Balsamic Vinegar over beetroot and roast in oven safe dish for 30 minutes at 190 degrees. When soft, set aside to cool.
  3. Soak chickpeas in lemon juice, olive oil and season with ground Lime Pepper Grinder Salt.
  4. On a bed of fresh lettuce leaves, assemble your salad with cooled beetroot, chickpeas, feta and Cheeseboard Splash Balsamic Drizzle.

Recipe by: Tweed Real Food