Ingredients 2 small beetroots 1 can (400 g / 15 oz) chickpeas 1 summer red onion 2 cucumbers 4 sprigs redcurrants fresh parsley radish microgreens (optional) For the dressing 2 tbsp wholegrain Dijon mustard 1 tbsp honey 100 ml (approx. 7 tbsp / 3....
Ingredients 2 small beetroots 1 can (400 g / 15 oz) chickpeas 1 summer red onion 2 cucumbers 4 sprigs redcurrants fresh parsley radish microgreens (optional) For the dressing 2 tbsp wholegrain Dijon mustard 1 tbsp honey 100 ml (approx. 7 tbsp / 3.4 fl oz) olive oil salt (to taste) juice of 1/2 lemon Directions Wrap the beetroots in aluminum foil, prick them with a fork, and roast in the oven until tender. Drain and rinse the chickpeas. Dice the onion and cucumbers, as well as the cooled, peeled roasted beets. Combine the vegetables with the redcurrants, reserving one sprig for garnish. Whisk the mustard with the honey, olive oil, lemon juice, and a pinch of salt until emulsified. Toss all the ingredients with the dressing and chopped fresh parsley. Allow it to sit briefly so the flavors meld. Garnish with radish microgreens and the reserved sprig of redcurrants before serving. Before flagging this as AI: please consider that I shoot with a DSLR camera, and put a lot of effort into food styling! It’s not always perfect, but I’m always working to improve. * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
