Roasted Beet and Chickpea Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 sides or 2 lunches
Ingredients
  • 3 large beets
  • Splash olive oil
  • Salt and pepper, to taste
  • 1 ½ TBS each: olive oil and red wine vinegar
  • 1 garlic clove, minced
  • ¼ tsp Dijon mustard
  • 15 oz can chickpeas, drained (1 ½ cups cooked chickpeas)
  • Large handful greens, optional
  • 2 TBS fresh dill, minced
  • ¼ cup crumbled feta
Instructions
  1. Preheat oven to 375 F.
  2. Wash and quarter the beets. Cut them into ½ inch slices and toss with a splash of olive oil, and season with a pinch of salt and pepper. Bake in the preheated oven for 25-30 minutes, or until tender.
  3. Meanwhile mix together 1 ½ tablespoons olive oil and red wine vinegar, garlic, and Dijon.
  4. Layer salad into bowls starting with greens, if using, chickpeas, beets, feta and dill. Drizzle with the dressing and season with a few grinds of fresh sea salt and cracked black pepper.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-beet-and-chickpea-salad/