Healthy Roasted Beet and Chickpea Salad
Do you love a new salad recipe? Here is a unique recipe that I created just for you. It’s so delicious and can be adjusted to suit every palette. Healthy roasted beet and chickpea salad will be the highlight at your next family dinner or social get together. It’s colorful and tasty with roasted beets, pine nuts, chickpeas and goat cheese.
How to Make Roasted Beet and Chickpea Salad
Ingredients for Roasted Beet and Chickpea Salad
1 head romaine lettuce, washed and chopped
3 cups arugula
2 red beets, roasted and diced
2 golden beets, roasted and diced
1 can chickpeas, drained and rinsed
1 cup toasted pine nuts
4 oz goat cheese, crumbled
Dressing for Healthy Roasted Beet and Chickpea Salad
¼ cup olive oil
3 tbsp balsamic vinegar
3 tbsp honey
1 tbsp apple cider vinegar
1 tsp minced garlic
Salt & pepper to taste
Directions for Roasted Beet and Chickpea Salad
Cut beets into diced bite sized pieces and toss with olive oil & sea salt. Roast at 400 degree oven for about 20 minutes or until tender. Let cool.
Roast pine nuts according to video directions
In a small bowl whisk dressing ingredients (olive oil, balsamic vinegar, honey, apple cider vinegar, minced garlic, salt & pepper to taste) together until fully combined and set aside
In a large bowl add all salad ingredients (romaine lettuce, arugula, red beets, golden beets, chickpeas, pine nuts, goat cheese) reserving ½ of the pine nuts and goat cheese for garnish
Drizzle dressing over salad and toss to combine
Top with remaining pine nuts and goat cheese
Serve and enjoy!
Nutrition and Facts for Roasted Beet and Chickpea Salad
There are about 594 calories in this beet salad. If you decide to add more carbs then of course the calorie count will vary. This beet and chickpea salad is gluten free and paleo, and therefore will be lower in calories and carbs. If you want to reduce fat or calories, be sure to reduce amounts of goat cheese and pine nuts
Prep Time: 20 minutes
Cook Time: 30 minutes (roasting pine nuts and beets)
Total Time: 50 minutes
Servings: 2-4
Notes for Roasted Beet and Chickpea Salad
Be sure to coat all beets before roasting
If you want to reduce fat or calories, be sure to reduce amounts of goat cheese and pine nuts
Substitute or add any fruit such as pear, cranberry, apple, mango or cucumber
Substitute or add any toppings such as feta, walnuts, or avocado
Kitchen Gadgets I Used and Recommend
What to Serve with Healthy Beet and Chickpea Salad
It’s a tasty meal and perfect to add toasted garlic sourdough bread. If you prefer less carbs try adding a low carb bread selection.
Do I Need To Peel Beets Before Roasting?
No need to peel before or after baking. The skin, which is perfectly edible, just disappears during the baking process.
Is a Beet Salad Good For You?
Beets are a great source of folate, potassium and fiber. I would say YES they are good for you. They provide healthy nutrients and are delicious in this beet and chickpea salad. Learn more here in this article all about beets.
I hope you enjoy this popular healthy beet and chickpea salad. It’s delicious and a favorite for many families. Serve with toasted garlic bread for an extra tasty meal.
Healthy Roasted Beet and Chickpea Salad
Equipment
- White Ceramic Bowl Set
- Glass Bowls
- Emile Henry Ramekin Set
- Wooden Spoons
- Cutting Board
- GreenPan Cookware
Ingredients
- 1 head romaine lettuce, washed and chopped
- 1 cup arugula
- 2 medium red beets, roasted and diced
- 2 medium golden beets, roasted and diced
- 1 can chickpeas, drained and rinsed
- 1 cup toasted pine nuts
- 4 oz goat cheese, crumbled
- DRESSING
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp minced garlic
- dash salt and pepper
Instructions
- Cut beets into diced bite sized pieces and toss with olive oil & sea salt. Roast at 400 degree oven for about 20 minutes or until tender. Let cool.
- Roast pine nuts according to video directions
- In a small bowl whisk dressing ingredients (olive oil, balsamic vinegar, honey, apple cider vinegar, minced garlic, salt & pepper to taste) together until fully combined and set aside
- In a large bowl add all salad ingredients (romaine lettuce, arugula, red beets, golden beets, chickpeas, pine nuts, goat cheese) reserving ½ of the pine nuts and goat cheese for garnish
- Drizzle dressing over salad and toss to combine
- Top with remaining pine nuts and goat cheese
