Description
A vibrant and nutritious dish combining roasted beets, creamy chickpeas, and a zesty dressing.
Ingredients
Scale
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 3 tbsp olive oil
- 1 lemon, zested and juiced
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
Instructions
- First, start by preheating your oven to 400°F (200°C). While it’s heating, place the diced beets in a mixing bowl. Drizzle them with 1 tablespoon of olive oil and season with salt and pepper. Toss the beets until they are fully coated with oil and seasoning. Spread them out evenly on a baking sheet lined with parchment paper to allow for even cooking. Roast the beets in the oven for 25-30 minutes, or until they are tender when pierced with a fork. After roasting, let them cool completely before adding them to the salad.
- Once the beets are cool, it’s time to mix the salad! In a large bowl, combine the roasted beets, drained chickpeas, crumbled feta cheese, and chopped parsley. Use a spoon to gently mix everything together; be careful not to mash the beets too much.
- To prepare your zesty lemon-garlic vinaigrette, grab a small bowl and whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and Dijon mustard. Adjust the seasoning with salt and pepper to your liking. Once it’s well-combined, set it aside.
- Pour the freshly made vinaigrette over the salad mixture. Use salad tongs or a large spoon to toss everything gently, ensuring that all the ingredients are well-coated in the dressing. You can serve the salad immediately or chill it in the refrigerator for about 30 minutes.
Notes
Always taste your salad before serving to adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
Nutrition
- Calories: 250 per serving
- Sodium: 350 mg
- Protein: 10 grams