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.
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
Video
Notes
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