Description
An elegant salad with roasted beets, creamy chickpeas, and salty feta, all dressed in a bright lemon-garlic vinaigrette.
Ingredients
Scale
- 2 cups roasted beets, peeled and cut into 3/4-inch wedges
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 oz feta, crumbled
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped flat-leaf parsley, finely chopped
- 2 tablespoons toasted walnuts or pistachios, roughly chopped
- Optional microgreens or baby arugula for plating
Instructions
- Preheat the oven to 400°F (200°C).
- Toss whole or halved beets in a tablespoon of olive oil, season lightly, wrap in foil, and roast for 45–60 minutes until a skewer slides in easily.
- Cool, peel, and cut the beets into 3/4-inch wedges.
- While beets roast, drain and rinse chickpeas and pat dry on a towel.
- Warm chickpeas in a skillet with a teaspoon of olive oil for 3–4 minutes until slightly crisp.
- Whisk together lemon juice, minced garlic, Dijon, honey, and a pinch of salt for the vinaigrette.
- Slowly drizzle in olive oil while whisking until glossy and slightly thickened.
- In a mixing bowl, fold warm or room-temperature beets and chickpeas with most of the dressing.
- Arrange the dressed base on a platter or individual plates and scatter crumbled feta and toasted nuts across the top.
- Drizzle the reserved vinaigrette for a bright sheen and finish with chopped parsley and microgreens.
Notes
Dress the salad just before serving for clarity of texture. Store toasted nuts and fresh herbs separately to preserve crunch.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg