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Bright Winter Salad

Updated: May 5

Brighten you day with this colorful beetroot salad with avocado, chickpeas, fresh mint and a warming ginger balsamic dressing.

I recently went to stay with a friend in Kalamata, when we were leaving to drive back to Athens his parents gave me a huge bag of oranges from their village. I wanted to do something with these oranges and so experimented with what I had at home! The result was this citrussy, earthy, delicious winter salad! I hope you enjoy it as much as I did!


  • 10 miniature beetroots (or 2-3 medium beetroots)

  • 150 grams / 1 cup cooked chickpeas

  • Baby spinach/ rocket/ valeriana or a mix of all three

  • 1 large orange - peeled and sliced into rounds. Try to remove as much pith as possible.

  • 1/2 an avocado

  • Sprig of fresh mint

  • Olive oil

  • Salt

  • 1tsp hemp hearts


  • 60 ml cup olive oil

  • 3 tbsp balsamic vinegar

  • 2-3 tbsp orange juice

  • 1 tsp orange zest

  • 1 tsp fresh grated ginger

  • 1/2 tsp honey

  • Salt and pepper to taste


  1. Preheat the oven to 200C / 400F and line a large baking tray with parchment paper. Scrub the beetroots well with a vegetable brush under running water. If using large beetroots cut them into wedges. Drizzle the beetroots with the olive oil and sprinkle with the salt. Toss until they are evenly coated, then arrange them in a single layer across the pan.

  2. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beetroots with a fork with light pressure.

  3. To make the vinaigrette, add all of the ingredients to a jar or container with a tight fitting lid. Shake until combined.

  4. To assemble the salad, place the spinach/rocket/valeriana (any mix of salad leaves works) into a large bowl. Add the chickpeas, avocado, mint and oranges, then the roasted beetroots once they're ready. Top with the dressing, sprinkle the hemp hearts on top and serve warm. Leftovers will keep in the fridge for a day.


  • This salad works very well with a fresh white cheese such as feta or goats cheese. I suspect Halloumi would work too.

  • I ate this with some fresh, hot sourdough but if you want to plump it up a bit add some quinoa in too.

  • Feel free to throw some pecans on top of this for some extra crunch,


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