Moroccan Inspired Beetroot Salad

Salads can get boring sometimes. This one will excite and it can be eaten warm or cooler, similarly it can be eaten in the warmer sticky months like it is today or as the weather starts to change.Chickpea, Beetroot And Pumpkin Salad

Who knew, healthy eating is so versatile!

This healthy eating meal will be not only flavoursome but also filling as it is a good source of protein and fibre.

Moroccan inspired Beetroot Salad

Prep time: 10 minutes

Cook time: 10 minutes

Serves 4


  • 4 whole baby beetroots (not 4 cans, just 4 whole baby beetroots. If from can, rinse.)
  • 1 x 400gram can of chickpeas (rinsed)
  • 2 carrots peeled
  • 2 cups of cooked cous cous (or around ¾ cup of cous cous grain raw) cold or warm
  • 2 cups of rocket
  • ½ cup of sultanas
  • ½ cup of slivered almonds
  • 1 tbs of oil
  • 1 tbs of white wine vinegar



1.       Rinse the canned items under cold water to remove excess salt and/or brine.
2.       Cook the cous cous as per packet instructions or if prepared earlier remove from the fridge.
3.       Grate the baby beetroots and carrot (you could also roast them in chunks like the photo).
4.       Place all the ingredients in a bowl and lightly toss together.

Around 300 calories per serve

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written by:

Amanda Dos Santos

Mandy is an experienced Nutritionist, food scientist and writer with over 10 years experience in the Heath industry. She has been part of the Healthy Mummy team of experts since 2012, writing informative and current blog posts and contributing to our recipe books. She has played an integral part in creating the recipes on our 28 Day Weight Loss Challenges since they first started in July 2014.Mandy is a mum of three and loves working for The Healthy Mummy, ”Especially on the challenges as I can create recipes which empower women to create nourishing food for themselves and their families’."