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Beetroot and chickpea salad

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 3
Servings 8
Time 20


  • 12
    small or baby beetroot, trimmed
  • 410
    can chickpeas, drained
  • 1
    bag baby spinach leaves


Place the beetroot in a saucepan of boiling water and cook for 25 to 30 minutes, or until soft.
Drain, peel and cut into wedges. Set aside to cool.
Toss remaining salad ingredients together, arrange on a large serving platter and top with beetroot wedges.
Drizzle with prepared French salad dressing just before serving.
Cook the beetroot the day before, allow it to cool and refrigerate until needed.
Make the dressing the day before and refrigerate.


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