Today there is a medley of colours at the bellydriven kitchen..the richness of the beetroot combined with the tart tomatoes and the sweet corn and chick pea give this salad an extra twist of flavour. As all my salads this one is again an easy peasy recipe and you can whip this up in no time…Shake up the jar before you eat and you will find its a sight to behold…
Ingredients:
For the salad
- 1/2 cup boiled chickpeas
- 1/4 cup cherry tomatoes, quartered
- 1/4 cup yellow bell pepper
- 2 tablespoons chopped fresh basil
For the dressing
- 1/4 cup small diced beetroot sautéed in 1 teaspoon of olive oil and a pinch of sugar
- 2 tablespoons olive oil
- 1 tablespoons red wine vinegar
- 1 tablespoons honey
- 1 garlic clove, minced or pressed
- 1/2 lime, juiced and zested
- Salt and Pepper to taste
Directions:
- To make the dressing, in a small saucepan, add the oil, vinegar, honey, garlic, lime juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit. Then add the sautéed beetroot in this mixture and give it a good stir.
- To transfer all the prepped ingredients into the jar, first pour in the dressing and let it settle at the bottom of the jar. Now layer with chick peas, yellow bell pepper and cherry tomatoes.
- Garnish with fresh basil leaves
