Beetroot Salad with Meat Free Pops

This beetroot salad recipe is ideal for those days you just don’t have time to (or don’t feel like) cooking. You literally throw everything together and it is ready!

Beetroot SaladIngredients

1 box  Fry’s meat free pops
400g rocket
1x 410g tin chickpeas, drained
6 medium sized beetroots, peeled
10ml Dijon mustard
30ml balsamic vinegar
60ml olive oil
5ml sugar
Salt and pepper

  1. Cook the FRY’S MEAT FREE POPS following instructions on back of pack.
  2. Place the beetroot in a large pot and cover with water, bring to the boil and cook for 20 minutes or until the beetroot can be pierced easily with a knife.
  3. Drain and peel the beetroot once cooled slightly. Cut the beetroot into wedges.
  4. Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper. Set aside.
  5. Toss together the rocket, pops, dressing, beetroot and chickpeas.

Serves: 4

Time: 30 mins

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