Description
A vibrant salad combining roasted beets, fresh arugula, chickpeas, and a balsamic dressing that delivers a delightful balance of sweet and savory flavors.
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 your oven to 400°F (200°C). Begin by preparing your cubed beets—place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
- Roast the beets for 25-30 minutes until they’re tender and slightly caramelized—this step amplifies their natural sweetness. Once roasted, allow them to cool completely.
- Prepare the dressing by whisking together the remaining 3 tablespoons of olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper in a small bowl until well combined.
- Combine the salad: In a large bowl, mix the cooled roasted beets, chickpeas, and arugula together gently.
- Dress the salad: Pour the tantalizing dressing over the salad and gently toss the ingredients, ensuring everything is evenly coated.
- Finish with toppings: Sprinkle the crumbled feta cheese and chopped walnuts over the top.
- Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld beautifully.
Notes
Roasted beets can be prepared a day in advance. You can substitute goat cheese for feta for a tangier experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 30mg
Keywords: salad, arugula, beets, chickpeas, balsamic, healthy