Honey and ginger infused beetroot, chickpea and baby kale salad

Featuring baby kale, the new baby leaf tipped to be a big hit this summer, this tasty salad packs a real flavour punch thanks to the infused Honey & Ginger Infused Beetroot. Enjoy on it’s own as a light lunch, or serve with veggie burgers fresh off the BBQ for a simple summer supper.

Prep 5 mins | Cook 25 mins



1 tbsp honey
1 tbsp wholegrain mustard
1 tbsp olive oil
1 tsp Balsamic vinegar
1-2 sprigs of thyme, leaves picked
400g tin chickpeas
4 spring onions, sliced
1 carrot, grated
4 Honey & Ginger Infused Beetroot, cut into wedges
2 handfuls of baby kale leaves

What to do:

  1. Put the chickpeas and their liquid in a saucepan and warm through over a medium heat for 3-4 minutes.
  2. Drain the chickpeas and tip into a bowl. Pour over the dressing and stir through. Add the onions and carrots and combine well then add the beetroot and give one last stir.
  3. Put a handful of baby kale onto each plate then spoon on the beetroot mixture drizzling the dressing over the kale as you go.

Cook’s Tips: Honey & Ginger Infused Beetroot can be purchased from Asda, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Pomegranate & Cumin Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).