Beetroot, Avocado & Chickpea Salad
4 fresh beetroot, peeled and chopped into bite sized pieces
2 tbsp balsamic vinegar
2 radish, thinly sliced
1 tbsp grain mustard
1 tbsp apple cider vinegar
½ lemon, juiced
1 avocado, cut into chunks
1 cup cooked chickpeas
salt to taste
Place the peeled and chopped beetroot cubes into a saucepan with ¼ cup of water and 1 tbsp balsamic vinegar. Cook on a low heat, cover with a lid and cook until the beetroot is soft. Once cooked, cool the beetroot and set aside.
For the dressing:
Add 1 tbsp grain mustard to a jar with the juice of ½ lemon. Add a pinch of salt, add a lid and shake.
To assemble the salad:
Place the beetroot onto a plate, add some chickpeas, top with avocado chunks, a little more beetroot and then avocado. Drizzle the dressing over the top and serve.
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