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Roasted Beet Salad

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A vibrant and flavorful salad featuring roasted beets, crispy chickpeas, fresh arugula, and creamy feta, dressed in a sweet and tangy balsamic vinaigrette.

Ingredients

Scale
  • 3 medium beets (mixed red and golden)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh arugula
  • 4 oz crumbled feta cheese
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and black pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the beets thoroughly and trim off the tops and roots. Wrap each beet individually in aluminum foil and place them on a baking sheet.
  3. Roast the beets for 40-45 minutes until tender when pierced with a fork. Once cool enough to handle, peel the beets and cut them into bite-sized cubes.
  4. Pat the drained chickpeas completely dry with paper towels. Toss them with 1 tablespoon of olive oil, salt, and pepper.
  5. Spread the chickpeas on a separate baking sheet and roast them for 20-25 minutes, shaking the pan halfway through, until golden and crispy. Remove from the oven and let cool slightly.
  6. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, a pinch of salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
  7. In a large serving bowl or platter, arrange the fresh arugula as a base. Top with the roasted beet cubes and crispy chickpeas. Sprinkle the crumbled feta cheese over the top.
  8. Drizzle with the balsamic vinaigrette just before serving, or serve the dressing on the side for guests to add their own.
  9. Toss the salad gently to combine all ingredients, ensuring the dressing coats everything evenly. Serve immediately while the chickpeas are still warm and crispy.

Notes

Make sure to dry the chickpeas thoroughly after rinsing for maximum crispiness. You can roast the beets a day in advance.

Nutrition

Find it online: https://pinrecipezbylinaa.com/roasted-beet-salad/

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