Beetroot and black bean summer salad

Makes 4 side serves


1 pack Wildly Good Beetroot and black bean burger patties, chopped
120g mixed leafy greens
120g cherry tomatoes, halved
1 cucumber, sliced
1 avocado, peeled and sliced
1 can chickpeas, drained and rinsed
Handful of pecans
1/2 tsp ground cumin
1/2 tsp ground paprika

For the apple cider vinegar dressing:
3 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp dijon mustard
1 tsp maple syrup for sweetness
Pinch of salt and black pepper


  1. Prepare the dressing by combining the apple cider vinegar with olive oil, mustard, maple syrup, salt and pepper. Taste and adjust to your liking. Add more maple syrup if you want a sweeter taste.
  2. Season drained chickpeas with the cumin and paprika. Heat in a non stick pan with a bit of olive oil on a medium heat for 3 to 4 minutes until they start to turn a golden brown. Set aside and use the same pan for the burger patties.
  3. Cut the burger patties into bite sized pieces. Place in the pan and heat on medium heat for 4 to 5 minutes on both sides, until they turn a golden brown.
  4. Prepare the salad by adding the greens to a large bowl. Add the chickpeas, cucumber, tomato and avocado. Toss.
  5. Top with the cooked Beetroot and Black bean patties and pecans. Drizzle with the apple cider vinegar dressing and serve. 
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