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Beetroot Salad with Meat-free Pops

Recipes | February 25, 2016 | By

Beetroot Salad with Meat-free Pops

Servings 4


  • 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)


  • 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.