Spring Beetroot Salad
Serves 4-6 as a side
Prep time: 15 mins
1 x 150g tub Yumi’s Choice Beetroot, Hazelnut with Orange & Za’atar
1 carrot, peeled and grated
¼ red cabbage, thinly shaved
2 blood oranges, segmented (substitute regular oranges) (finely zest the oranges first and reserve for dressing)
1/3 cup tinned chickpeas, drained and rinsed
Coriander leaves, to garnish
1 ½ tsp Dijon mustard
2 tsp reserved grated orange zest
1 tsp cumin seeds, toasted and roughly crushed in a mortar and pestle
60ml white wine vinegar
60ml mild olive oil
Sea salt, to season
Black pepper, to season
- Spread Yumi’s Choice Beetroot, Hazelnut with Orange & Za’atar over a large platter. Toss together cabbage and carrot, arrange over the dip. Arrange orange segments on top then scatter over chickpeas.
- To make the dressing, combine all ingredients in clean jar with a lid. Shake well. Drizzle over the salad (you may not use all of the dressing, remaining dressing can be stored in the fridge for 3-4 days.
- Scatter over coriander leaves to serve.