Description
For the Salad:
2 medium beets, peeled and diced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 can (15 oz) chickpeas, drained and rinsed
4 cups mixed greens (spinach, arugula, or kale)
¼ cup red onion, thinly sliced
¼ cup walnuts, toasted and chopped
3 oz goat cheese, crumbled
For the Balsamic Dressing:
¼ cup balsamic vinegar
2 tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
Directions:
Roast the Beets: Preheat oven to 400°F (200°C). Toss diced beets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes,
until tender. Let cool.
Make the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and black pepper.
Assemble the Salad: In a large bowl, combine chickpeas, mixed greens, red onion, walnuts, and roasted beets. Drizzle with dressing and toss to coat.
Garnish & Serve: Top with crumbled goat cheese and enjoy this vibrant, nutritious salad!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Prepare the Beets: Preheat your oven to 400°F (200°C). After peeling and dicing the beets, toss them thoroughly in a bowl with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until evenly coated. Spread them in a single layer on a parchment-lined baking sheet.
2. Roast to Perfection: Roast the beets for 25-30 minutes. Check for doneness by piercing a piece with a fork; it should be tender. Remove from the oven and let them cool completely. This step is crucial to prevent wilting the greens.
3. Whisk the Dressing: While the beets roast, prepare the dressing. In a small bowl or jar, combine ¼ cup balsamic vinegar, 2 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, 1 minced garlic clove, ½ tsp salt, and ¼ tsp black pepper. Whisk or shake vigorously until the mixture is fully emulsified.
4. Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat, let cool, and chop.
5. Final Assembly: In your largest salad bowl, layer the mixed greens first. Add the cooled roasted beets, drained chickpeas, thinly sliced red onion, and toasted walnuts. Drizzle with the desired amount of dressing and toss gently to combine.
6. Garnish: Crumble the goat cheese over the top just before serving to maintain its texture and creamy contrast.
Serving Suggestions
This hearty salad is a complete meal on its own. For a heartier lunch, add grilled chicken or salmon. It pairs beautifully with a crusty whole-grain baguette or a bowl of soup. To make it ahead, keep the components—dressing, roasted beets, and assembled dry ingredients—separate in the fridge. Combine and add cheese just before serving to keep everything fresh and crisp.
How-to Summary
Roast diced beets with oil, salt, and pepper at 400°F for 25-30 mins. Whisk vinegar, oil, honey, mustard, garlic, salt, and pepper for the dressing. Toast walnuts in a dry pan. In a large bowl, combine cooled beets, chickpeas, greens, onion, and walnuts. Toss with dressing and top with crumbled goat cheese.
Frequently Asked Questions
Can I use canned beets instead? Yes, for a shortcut, use pre-cooked canned beets. Drain and pat them dry. Note that roasted beets provide a deeper, caramelized flavor that canned beets lack.
How do I store leftovers? Store undressed salad components in an airtight container for up to 2 days. Keep the dressing separate. The beets may stain other ingredients, so a layered storage method is best.
What can I substitute for goat cheese? Feta cheese offers a similar salty tang, or for a dairy-free option, try a sprinkle of nutritional yeast or chopped avocado for creaminess.
Is there a way to make this salad vegan? Absolutely. Omit the goat cheese and substitute the honey in the dressing with maple syrup or agave nectar.
Can I prepare the beets ahead of time? Definitely. Roast the beets up to 3 days in advance and store them in the refrigerator. Let them come to room temperature before assembling the salad for the best flavor.
Common Mistakes to Avoid
Avoid adding warm beets directly to the greens, as this will cause them to wilt. Always let them cool first. Do not skip toasting the walnuts; this step unlocks essential oils and maximizes flavor. When making the dressing, ensure you whisk it vigorously until fully combined to prevent separation. Finally, add the goat cheese last after tossing with dressing to prevent it from becoming a muddy, pink mess.
Conclusion
This Roasted Beet and Chickpea Salad is a perfect harmony of earthy, tangy, and creamy flavors, packed with nutrients and vibrant color. Its combination of simple preparation and sophisticated taste makes it ideal for both quick weeknight dinners and impressive gatherings. By following the detailed steps and tips provided, you can consistently create a stunning, restaurant-quality dish at home. Enjoy this delicious celebration of wholesome ingredients.
