Description
A vibrant salad combining arugula, chickpeas, and roasted beets with a tangy balsamic dressing.
Ingredients
Scale
- 4 medium beets, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 5 oz fresh arugula
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place cubed beets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized. Let cool completely.
- In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper until well combined.
- In a large salad bowl, combine the cooled roasted beets, chickpeas, and arugula.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle crumbled feta cheese and chopped walnuts over the top of the salad.
- Serve immediately or refrigerate for up to 2 hours before serving for best flavor.
Notes
- Vegan Option: Omit the feta cheese or substitute it with a vegan feta alternative.
- Make Ahead: Roast the beets and prepare the dressing ahead of time. Store separately.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 15mg
Keywords: arugula, chickpea, roasted beet, salad, balsamic, feta, walnut, vegetarian, healthy, Mediterranean