Vegan Pink Salad Bosh TV

Pink Salad

  • Super simple
  • 0:50 m
  • 12 ingredients

This is a beautiful and healthy pink salad that we've designed to get you to eat more greens while enjoying beautiful and colourful dishes!

Serves: 4

Ingredients

For the salad base

  • 1 tsp smoked paprika
  • 50g pine nuts toasted
  • 3 spring onions
  • 1 bag of chopped kale
  • 1 bag of rocket
  • 1 x 400g can of chickpeas drained
  • 2 large sweet potatoes
  • olive oil
  • Pinch of salt

For the pink dressing

  • 2 tsp Dijon mustard
  • 80ml almond milk
  • 1 pack of vacuum beetroot
  • Pinch of salt
  • Juice of 1 lemon
  • 1 small garlic clove

Before you start

Preheat oven to 180℃, fan setting | Mixing bowl | Powerful blender

Step 1

Roast the beetroot

  • Peel and roughly chop the beetroot
  • Place the beetroot chunks into a baking tray and drizzle with olive oil and a pinch of salt
  • Mix well and roast for about 30-35 minutes, or until soft
  • Once roasted, remove from the oven and leave to one side to cool until needed

Ingredients

  • 1 pack of vacuum beetroot
  • olive oil
  • Pinch of salt

Step 2

While the beetroot is roasting

  • Cut the sweet potato into chunks and place into a baking tray
  • Drain the chickpeas and add to the baking tray
  • Drizzle with olive oil, 1 teaspoon of paprika and a pinch of salt
  • Mix well until all of the sweet potatoes are coated in the oil and roast for 30-35 minutes until soft

Ingredients

  • 1 tsp smoked paprika
  • 1 x 400g can of chickpeas drained
  • 2 large sweet potatoes

Step 3

Make the salad dressing

  • Place the roasted beetroot into a powerful blender, add the rest of the salad dressing ingredients and blend until smooth and creamy - adding a dash more almond milk if needed until you reach the consistency you like the best

Ingredients

  • 2 tsp Dijon mustard
  • 80ml almond milk
  • Pinch of salt
  • Juice of 1 lemon
  • 1 small garlic clove

Step 4

Make the salad

  • Finely slice the spring onions
  • Place the kale into a large mixing bowl and add a drizzle of olive oil
  • Rub with your hands to soften
  • Add the roasted sweet potatoes and chickpeas, sliced spring onions and pine nuts to the bowl and mix well

Ingredients

  • 50g pine nuts toasted
  • 3 spring onions
  • 1 bag of chopped kale
  • 1 bag of rocket

Step 5

Time to serve

  • Spoon the salad into a large serving bowl and drizzle over the pink salad dressing, serve straight away or mix well until all of the dressing coats the salad