warm beetroot, chickpea and spinach

  • ¼ cup (75g) whole-egg mayonnaise
  • 2 teaspoons lemon juice 
  • 3 teaspoons store-bought horseradish cream 
  • sea salt and cracked black pepper 
  • 1 tablespoon olive oil 
  • 1 x 410g can baby beetroots, drained and halved 
  • 1 x 400g can chickpeas (garbanzos), drained 
  • 100g baby spinach leaves
  1. Place the mayonnaise, lemon juice, horseradish cream, salt and pepper in a bowl and mix until well combined. Set aside.
  2. Heat the oil in a large frying pan over high heat. Add the beetroot and chickpeas and cook for 5 minutes or until warmed through. To serve, layer the spinach with the beetroot, chickpeas and mayonnaise mixture. Serves 4.

 

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