Beetroot Salad with Meat-free Pops

Recipes | February 25, 2016 | By

Beetroot Salad with Meat-free Pops
Serves 4
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  1. 1 box Fry’s Meat Free Pops
  2. 6 medium sized beetroots, peeled
  3. 60ml olive oil
  4. 10ml Dijon mustard
  5. 30ml balsamic vinegar
  6. 5ml sugar
  7. Salt and pepper
  8. 400g rocket
  9. 1x 410g tin chickpeas, drained
  1. Cook the Fry’s Meat Free Pops following instructions on back of pack.
  2. 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.
  3. Drain and peel the beetroot once cooled slightly. Cut the beetroot into wedges.
  4. Make a dressing by whisking together the olive oil, mustard, vinegar and sugar, season with salt and pepper. Set aside.
  5. Toss together the rocket, pops, dressing, beetroot and chickpeas.
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