It’s no secret that I love summer. And cold salads go hand in hand with those lovely summer months. I am currently at the stage of the season where I am making as many cold salads as I can as they are just not as good in winter time! One of my absolute favourites is this Beetroot Salad!
You can use fresh beetroot for this or, the canned variety works just as well and that way you can keep a couple of cans in the cupboard just for when you want to whip this up! This is a really well loved salad in my house, great for on the side of a meal or on the table at a BBQ. Sometimes I just like to have a big old portion of it for lunch!
Here is how you can whip it up too…
2x 450g cans beetroot (I like the Watties Chunky variety, so then I don’t even need to cut it up!)
1x 420g can of chickpeas
1 cup baby spinach leaves
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1 tsp Dijon Mustard
- Open and drain both cans of beetroot
- Rinse and drain the can of chickpeas
- Chop feta into small cubes
- Chop baby spinach leaves
- Add all ingredients to a bowl
- Add all dressing ingredients to a small bowl and mix until well combined
- Pour dressing over salad and toss until well covered
Have you made this salad? Let us know what you thought in the comments below or on our Facebook or Instagram pages. Better yet, post us a picture with the hashtag #babyviewpics.
Gemma is a kiwi Mum of one and is the Editor for The Baby View. She also works with preschool children, loves cooking, loves sunshine, loves chocolate and loses countless hours at a time looking at cute baby pictures on Instagram!