Beetroot Salad with Meat-free Pops
Beetroot Salad with Meat-free Pops
Ingredients
- 1 box Fry’s Meat Free Pops
- 6 medium sized beetroots (peeled)
- 60 ml olive oil
- 10 ml Dijon mustard
- 30 ml balsamic vinegar
- 5 ml sugar
- Salt and pepper
- 400 g rocket
- 1 x 410g tin chickpeas (drained)
Instructions
- Cook the Fry’s Meat Free Pops following instructions on back of pack.
- Place the beetroot in a large pot and cover with water, bring to the boil and cook for 20 minutes or until the beetroot can be pierced easily with a knife.
- Drain and peel the beetroot once cooled slightly. Cut the beetroot into wedges.
- Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper. Set aside.
- Toss together the rocket, pops, dressing, beetroot and chickpeas.