Epicure Ruby Roots Sliced Beetroot In Malt Vinegar

Savour the taste of tradition with Epicure malt-vinegar pickled beetroot — earthy, tangy and full of character. Perfect for giving simple dishes a punchy, sour lift, it’s a nostalgic nod to classic British flavour

Discover and create be Epicurious, Epicure Beetroot in Malt - vinegar, Earthy, tangy taste - full of character, Packed in traditional malt vinegar / No Artificial Sweeteners/High Quality Beetroot Variety

Glorious Greek Style Chickpea & Roasted Vegetable Salad
Pescatarian
Vegetarian
Vegan
Gluten-free
A colourful mix of roasted vegetables, protein-packed chickpeas, and fluffy quinoa makes this salad a nourishing, light meal. Perfect for summer evenings or healthy meal prep.

Prep time: 15 minutes
Cook time: 1 hour

Serves 6 people


INGREDIENTS:

2 Red/yellow peppers, cut in chunks
1 Red onion, cut into small wedges
1 Jar Epicure Ruby Roots Sliced Beetroot, cut into small wedges
3 tsp Epicure Chopped Garlic
3 tbsp Olive oil
200g Quinoa
450ml Bouillon vegetable stock
1 tin Epicure Organic Chickpeas in Water, drained
1 Avocado, sliced

For the dressing
1 Lemon, juiced
2 tsp Sumac
A pinch of Caster sugar
Small bunch of parsley, chopped


METHOD:

Preheat the oven to 180°C
Put the 2 cut peppers, 1 cut red onion and cut beetroots in a roasting tin. Scatter with the chopped garlic, season with salt and pepper, and then drizzle with the 3 tbsp of olive oil to coat everything. Roast for 25-30 minutes or until tender.
Whilst the vegetables are roasting, rinse the quinoa in a sieve.
In a saucepan, bring the 480ml of vegetable stock to boil, before adding the quinoa. Reduce the heat to a simmer. Cover with a lid and cook for 15 minutes. Most of the stock will have absorbed and the quinoa will be tender. Remove from the heat, leave for 10 minutes, and then strain off any excess stock if required. Fluff up the quinoa with a fork.
Add the fluffy quinoa and chickpeas to the roasted vegetable tray and mix until combined.
Whisk all the dressing ingredients and gently toss with the salad. Scatter the sliced avocado on top to serve.

TIP:
Make any time of the year! Swap in roasted vegetables that are in season, such as aubergines, courgettes, squash, pumpkin, carrots or tomatoes.


Recipes from our kitchen to yours. #BeEpicurious
https://epicurecooks.world/uk/recipes/

Jar

Full Product Name:
Beetroot Slices in Malt Vinegar

Storage:
Store in a cool dry place
Once opened, refrigerate & consume within 14 days.
Best before: See lid.

Beetroot (64%), Water, Barley Malt Vinegar, Sugar, Salt, Antioxidant: Ascorbic Acid

Contains Barley

Epicure

Founded in London over 130 years ago, the Epicure brand is trusted internationally for supplying the best packaged foods and ingredients to quality-seeking home cooks. Working directly with specialist growers and producers globally, Epicure offers unique access to a broad and comprehensive product range of products that deliver inspiring multi-category solutions. From Italian varietal tomatoes, carefully graded organic beans & pulses, stunning cooking purées, authentic French ingredients, grade A Canadian maple syrup, and European anti-pasti ranges, Epicure provides solutions to fine dining at home.

Packed for:
Epicure.,
Livingstone Road,
Andover,
Hampshire,
SP10 5NS,
UK.

EU: Petty Wood (Europe),
Floor 3,
Block 3,
Miesian Plaza,
Dublin 2,
Republic of Ireland.

Belgium

Epicure.,
Livingstone Road,
Andover,
Hampshire,
SP10 5NS,
UK.

EU: Petty Wood (Europe),
Floor 3,
Block 3,
Miesian Plaza,
Dublin 2,
Republic of Ireland.