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Beetroot, Butternut Squash and Chickpea Salad

Servings: 8
Author: Louise-Claire Cayzer


  • 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


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