Beetroot, Chickpea Sticky Balsamic Salad
1 bunch baby beetroot 1 tblspn extra virgin olive oil
¼ tspn Dijon mustard 1 clove garlic, peeled and halved
80g baby English spinach 400g can chickpeas, rinsed and drained
1 small red onion, cut into wedges 150g reduced fat fetta
1 cup roasted pumpkin, cubed 1 cup blanched green beans, sliced
¼ cup sundried tomatoes 2 tblspn Woolmores All Natural Sticky Balsamic Vinegar
Pre-heat oven to 200C. Wash beetroot, trim stems and roots, reserving any small beetroot leaves. Wrap beets in a large sheet of foil and bake for 1 hour, or until the largest beetroot is tender when tested with a fork. Combine olive oil, 1 tblspn Woolmores All Natural Sticky Balsamic Vinegar, mustard and garlic and place in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes. Remove and discard garlic. Carefully unwrap beetroot and allow to cool. Peel off skin (wear rubber gloves to avoid your hands being stained). Cut into quarters, or halves for the smaller pieces. Combine spinach leaves, beans, sundried tomatoes, reserved beetroot leaves, chickpeas and onion in a bowl. Add dressing and toss to combine. Top with beetroot, roasted pumpkin and crumble with fetta. Sprinkle with freshly ground black pepper and 1 tblspn of Woolmores All Natural Sticky Balsamic Vinegar and serve immediately.