Description
A colorful and nutritious salad featuring roasted beets, chickpeas, and quinoa, topped with a sweet 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)
Instructions
- 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.
Notes
Store any leftover salad in an airtight container in the refrigerator for about 3 days. Add dressing just before serving for a crunchy texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean