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Beetroot bowl on spelt and chickpeas

Beetroot bowl on spelt and chickpeas

Ari
vegan beetroot bowl on spelled and chickpeas - vegan salad bowl made from winter vegetables on a bed of spelled and chickpeas with an almond and pepper dressing.
5 from 1 vote
Prep Time 45 minutes
Cook Time 20 minutes
Course salad bowl, salad recipes
Cuisine Germany
Servings 4 portions
Calories 321 kcal

Equipment

  • Knife*
  • cutting board*
  • baking tray*
  • Mixer*

Ingredients
  

Almond Pepper Dressing:

Instructions
 

  • Preheat the oven to 220°C.
  • Wash the beetroot and remove any soil residue. If necessary, use a brush. Pat dry and rub with half a tablespoon of olive oil and half a tablespoon of sea salt. Wrap each bulb in a piece of aluminum foil and bake in the oven for about 45 minutes.
  • Peel the parsnips, halve lengthways and then quarters. Mix with half a tablespoon of olive oil, lightly salt and put in the oven 20 minutes before the end of the baking time (the beetroot).
  • Mix chickpeas with 1 tablespoon of olive oil, turmeric and some salt. Place in the oven 20 minutes before the end of the baking time and lightly toast.
  • Meanwhile, bring a pot of salted water to the boil and cook the spelled over a low heat for about 20 minutes until soft. Drain and set aside.
  • In a blender, blend olive oil, agave syrup, wine vinegar, almonds, garlic clove, and mustard to form a dressing. Season to taste with coarse pepper and salt. If the dressing is too thick, you can dilute it with a little lukewarm water.
  • Remove the beetroot from the oven, peel off the skin and cut into slices or wedges.
  • Wash the lettuce, spin dry and arrange on deep plates or a platter. Spread the beets, spelled and chickpeas on the lettuce and garnish with fresh cress, parsnips and spring onions cut into fine rings.
  • Dressing is enough.

Nutrition

Serving: 1Port.Calories: 321kcal
Keyword beetroot salad, grain salad, salad bowl, spelled salad, vegan salad
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