21 Apr Beetroot, Butternut Squash and Chickpea Salad

This salad is a bit of a crowd pleaser. It’s earthy, sweet & wholesome, the beetroot turns everything it touches a glorious red, whilst the chickpeas provide nutty, delicious ballast and protein. It’s equally delicious with or without feta- so leave it out for vegans.  I will say however, the pine nuts and a really really good handful of parsley is an absolute must. 

I’ve served various versions of this over the years- at parties and gatherings. And there is never ever any left over. 

I’ve been asked for the recipe numerous times. It was the one of the only posts I made in my last (defunct and abandoned) blog, so when I made it for a recent get together of friends, it feels only natural that I finally put it up here. 

As the veg are roasted, it’s quite nice as an Autumn or Winter salad- but really- it’s great at any time of year. I’m a huge advocate of seasonal eating- so this probably isn’t the one you want to turn to for a late spring or summer dish, as butternut squash and beetroot aren’t really around or at their best then, but this is great for any other season.

The pictures were taken ad-hoc with the event in full swing, so aren’t the neatest. I might re-create it at some point just for the sake of pretty pics, but I really wanted to get this up and onto this blog sooner rather than later as it is such a requested recipe. 

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Beetroot, Butternut Squash and Chickpea Salad

Servings: 8

Author: Louise-Claire Cayzer

Ingredients

• 1 Butternut Squash , Chopped into 2-3cm square chunks
• 4 Medium-Large Beetroot
• 1 Bunch Flat Leaf Parsley
• 100 grams pine nuts
• 1 400 g tin Chickpeas (or equivilent dried, soaked, cooked)
• 1 pack feta (optional)
• Juice of half a lemon
• Olive oil
• Salt & Pepper

Instructions

1. Bake the beetroot in the oven in their skins for around 40 mins or until soft in the oven- Gas Mark 7/220C
2. At the same time, bake the chopped up butternut squash, in a little oil, seasoned with a bit of salt.
3. Meanwhile, toast the pine nuts in a little pan- don't use any oil, and be careful- they catch easily.
4. Chop the parsley finely.
5. Once cooked, and a little cooler, peel the beetroot and chop into 1-2cm chunks.
6. Rinse, and rinse again the chickpeas if they are tinned.
7. Then, mix together all the ingredients.
8. Taste for seasoning, then add more lemon/olive oil/ salt & pepper