Name: Roasted Beet and Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

Roasted Beet and Chickpea Salad

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Author: Alison's Allspice
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 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

Preheat oven to 375 F.
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.
Meanwhile mix together 1 ½ tablespoons olive oil and red wine vinegar, garlic, and Dijon.
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.

Find it online: https://www.alisonsallspice.com/roasted-beet-and-chickpea-salad/