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Beetroot, carrot and chickpea salad

Name: Beetroot, carrot and chickpea salad
Yield: 4
Ingredients: 400g (about 3-4) carrots; 2 large (400g) beetroot, peeled, stalks intact; 1 orange, plus 1/3 cup (80ml) orange juice; 400g can chickpeas, rinsed, drained; 2 cups mizuna or wild rocket leaves; 2 tablespoons lemon juice; 1/4 cup (60ml) extra virgin olive oil; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon cumin seeds

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by Jill Dupleix

Food writer

Oct 03, 2015

It’s good to have the occasional raw meal. Here, the soft crunch, sweet juices and natural fibre of beetroot and carrot seem to bring sunshine to the dullest day.

400g (about 3-4) carrots
2 large (400g) beetroot, peeled, stalks intact
1 orange, plus 1/3 cup (80ml) orange juice
400g can chickpeas, rinsed, drained
2 cups mizuna or wild rocket leaves
2 tablespoons lemon juice
1/4 cup (60ml) extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon cumin seeds

Method

1.

Coarsley grate the carrot, then the beetroot (using the stalks as a 'handle') into a large bowl. Peel the orange with a knife, removing all the white pith. Cut it crossways into 1cm slices, then into small segments to the bowl with the carrot and beetroot, then add the chickpeas and leaves.
2.

In a small bowl, whisk the orange juice, lemon juice, oil, ground cumin, ginger, and cumin seeds together, then season to taste with salt and pepper. Pour over the salad, toss well and serve.

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