Description
A bright and nutritious salad featuring chickpeas, roasted beets, and fresh greens, topped with a sweet and tangy honey balsamic vinaigrette.
Ingredients
- 1 pound beets, peeled and quartered
- 2 tablespoons olive oil (for roasting)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil (for vinaigrette)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the beets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast the beets for 30-40 minutes or until they are tender when pierced with a fork.
- Let the beets cool slightly, then cut them into smaller pieces if desired.
- In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, Dijon mustard, minced garlic, salt, and pepper.
- In a large bowl, combine the mixed greens, roasted beets, chickpeas, feta cheese (if using), red onion, parsley, and nuts (if using).
- Drizzle the honey balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately.
Notes
This salad can be made ahead of time, but mix just before serving for the best flavor. Use canned beets to save time if necessary.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean