Jess made this salad when we bought beetroot to make borscht, but ended making this instead. The maple syrup in the dressing really brings out the natural sweetness in the beetroot. Yum.
Ingredients: 4-6 medium sized beets (keep the peel and stalks on – save the leaves and use like spinach), can of chickpeas (drained), handful of dill (chopped), half a red onion (sliced), 2 tbsp lemon juice, 1 and a half tbsp maple syrup.
Roast the beetroot at 180′C for half an hour or until the beets are soft. Take them out of the oven and take some of the thicker peel off. Chop into small pieces, and combine with the other ingredients before serving.