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Roasted Beet, Chickpea, and Quinoa Salad with Honey Dressing

Roasted Beet, Chickpea, and Quinoa Salad with Honey Dressing is a colorful and nutritious dish that makes a great addition to any meal. This salad is packed with flavor and texture, making it both satisfying and healthy. It’s perfect for lunch, dinner, or even as a side dish at gatherings.

Why Make This Recipe

This recipe is not just delicious but also full of nutrients. Beets are known for their health benefits, including supporting heart health and providing essential vitamins. Chickpeas and quinoa add protein and fiber, making this salad filling and energizing. The honey dressing ties everything together with a sweet and tangy flavor, making it a delightful choice for everyone.

How to Make Roasted Beet, Chickpea, and Quinoa Salad with Honey Dressing

Ingredients

1 pound beets, peeled and quartered
2 tablespoons olive oil (for roasting beets)
1/2 teaspoon salt (for roasting beets)
1/4 teaspoon black pepper (for roasting beets)
1 cup cooked quinoa
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped red onion
3 tablespoons olive oil (for dressing)
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste (for dressing)

Directions

Preheat the oven to 400°F (200°C).
Toss the beets with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
While the beets are roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, honey, lemon juice, Dijon mustard, and some salt and pepper.
In a large bowl, combine the cooked quinoa, chickpeas, feta cheese, parsley, red onion, and roasted beets.
Pour the honey dressing over the salad and toss gently to combine.
Serve immediately or chill for later.

How to Serve Roasted Beet, Chickpea, and Quinoa Salad with Honey Dressing

You can serve this salad warm or cold. It is great on its own or can be served alongside grilled chicken or fish. A slice of whole-grain bread also pairs nicely with this dish.

How to Store Roasted Beet, Chickpea, and Quinoa Salad with Honey Dressing

Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. If you want to keep the salad crunchy, you can add the dressing just before serving.

Tips to Make Roasted Beet, Chickpea, and Quinoa Salad with Honey Dressing

To save time, you can use pre-cooked beets from the store.
For extra flavor, try adding some nuts like walnuts or almonds.
If you like spice, a pinch of cayenne pepper in the dressing can add a nice kick.

Variation

You can customize this salad by adding other ingredients, such as avocado, spinach, or different types of cheese. Feel free to experiment with the dressing too; balsamic vinegar can be a delicious alternative to honey dressing.

FAQs

1. Can I make this salad ahead of time?

Yes, you can make the salad ahead of time. Just store the salad and dressing separately in the refrigerator until you’re ready to serve.

2. Is this salad vegan?

To make it vegan, simply omit the feta cheese or replace it with a vegan cheese alternative.

3. Can I substitute quinoa with another grain?

Yes, you can substitute quinoa with other grains, such as bulgur, barley, or farro, depending on your preference.