Gosh’s Beetroot Burger Salad

This salad is the perfect proof that salads can be delicious, filling and satisfying, all at the same time. It’s the perfect light meal for summer evenings or for a comforting winter lunch, especially when it’s shared with friends and family.

  • Serves: 2
  • Cooking Time: 1 hour
Gosh’s Beetroot Burger Salad
  • 1 pack of Gosh! Beetroot, Kale & Quinoa Burgers
  • 2 courgettes
  • 1 cup of cherry tomatoes
  • 100g of Tenderstem broccoli
  • 100g of asparagus
  • A handful of rocket
  • A handful of basil leaves
  • Half a cup of edamame beans
  • A drizzle of olive oil
  • Salt and pepper to taste
  • For the basil dressing

    1 cup of basil leaves
  • Half a clove of garlic
  • The juice of 1 lemon
  • Salt and pepper to taste
  • Quarter of a cup of sunflower seeds (optional)
  • To sprinkle on top

    Quarter of a cup of sesame seeds
  • Half a teaspoon of chilli flakes (optional)
  • Extra basil leaves

Ingredients

  • 1 pack of Gosh! Beetroot, Kale & Quinoa Burgers
  • 2 courgettes
  • 1 cup of cherry tomatoes
  • 100g of Tenderstem broccoli
  • 100g of asparagus
  • A handful of rocket
  • A handful of basil leaves
  • Half a cup of edamame beans
  • A drizzle of olive oil
  • Salt and pepper to taste
  • For the basil dressing
    1 cup of basil leaves
  • Half a clove of garlic
  • The juice of 1 lemon
  • Salt and pepper to taste
  • Quarter of a cup of sunflower seeds (optional)
  • To sprinkle on top
    Quarter of a cup of sesame seeds
  • Half a teaspoon of chilli flakes (optional)
  • Extra basil leaves
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Method
  • Preheat oven to electric 150°c/fan oven 120°c/gas mark 2
  • Place the cherry tomatoes cut in half on a baking tray with a drizzle of olive oil, salt & pepper and roast them for 45 minutes.
  • To make the dressing, simply place all the ingredients into a blender or food processor and blend until smooth.
  • Heat a griddle pan on the hob with a drizzle of olive oil. Slice the courgettes into thick slices, then cook on the griddle pan until cooked through and lightly charred.
  • Remove the courgettes and proceed cooking the asparagus, broccoli and edamame beans on the griddle pan for a few minutes until cooked through.
  • Reheat the oven to electric 200°c/fan oven 180°c/gas mark 4 and cook the Gosh! burger for 15-20 minutes.
  • Toast the sesame seeds in pan on a medium heat for about 5 minutes. Give the pan a shake from time to time to prevent burning.
  • In a mixing bowl, toss the broccoli, asparagus, courgettes and edamame beans with the basil dressing. Sprinkle with the toasted sesame seeds and chilli flakes (if using).
  • To plate up the salad start by layering the rocket, all the grilled vegetables, the roasted tomatoes and the Gosh! Beetroot Burger cut into strips. Drizzle some extra basil dressing and sprinkle generously with the toasted sesame seeds, basil leaves and chilli flakes. Enjoy! Recipe credit: Happy Skin Kitchen.
  • More about Gosh! Did you know that prices for Gosh! products start from just £2.40. All Gosh! products are free from the top 14 allergens including -cereals containing gluten, nuts (including peanuts), egg, milk, soya, celery, mustard, lupin. sesame seeds, sulphites, molluscs, crustaceans and fish. The whole range is vegan and approved by the Vegan Society. No products in the Gosh! range contain palm oil. Gosh! is stocked in most major supermarkets. Products are accredited by Vegetarian Society, Vegan Society, Coeliac Society, Kosher Accreditation: KLBD (Kosher London Beth Din) & SKA (Sephardi Kashrut Authority). The trays that Gosh! uses are typically made up of 70% recycled material and the company has been awarded 'the zero waste to landfill' recognition. Gosh! is proud to have received a Greener Path Award for 'Zero Waste to landfill' issued by ACM Environmental PLC. This award is to celebrate the great work businesses across the UK are doing in reducing the impact they have on the environment. Gosh! has fully optimised the diversion of waste from landfill and has demonstrated clear futher commitments towards the ongoing goal of 'Zero landfill'.
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All of our recipes are accredited by Juliette Kellow, registered dietitian.