For beet’balls 800g soaked chickpeas 500g beetroot 1 tbsp olive oil 1 tbsp roasted flax seeds 10g garlic 1 tsp chopped mint 1tsp lemon juice Salt to taste Pepper to taste For the rainbow carrots 100g rainbow carrots 1 tbsp harissa paste Zest of half a lemon 1 tbsp lemon Juice 20g cannelini Beans 20g soybeans 20g haricot Beans 10g slow roasted tomatoes 10g red quinoa
To serve 40g red chicory 6 pea shoots 1 pinch chilli threads 3 leaves purple basil
Pink beetroot ‘beetballs’ are the star of the show in this dish. Our salad is packed with flavour, colour and is 100% plant-based, proving how delicious a plate full of veggies can be.
Add all beet’ball ingredients to a food processor and blitz until you have a rough paste. Roll the mix into 40g balls. Place the beet’balls on to a lightly oiled tray. Place the tray into a pre-heated oven at 200C. Remove from the oven and place to one side.
Place the rainbow carrots on a lightly oiled tray in a preheated oven at 200C for 25-30 minutes until cooked through. Remove from the oven and place to one side to cool. Once cooled slice the carrots on a 45 degree angle in 1cm thick slices. Add the harissa paste, lemon zest and juice together to a mixing bowl and mix well to create the dressing. Add the carrots, beans, tomatoes and red quinoa to the bowl.
Cut the stem off the chicory and separate the leaves, wash the leaves them place on some kitchen paper to dry. Place the chicory leaves into a salad bowl tips pointing outwards. Add the dressed carrot and bean mix on top of the chicory to fill the bowl. Tear two beetballs in half and place on top of the salad. Top with pea shoots, dried chilli threads & torn purple basil then serve.