Description
A refreshing and nutritious salad featuring roasted beets, chickpeas, and feta cheese, dressed with a lemon-garlic vinaigrette.
Ingredients
Scale
- 2 medium beets, roasted and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 cups mixed greens or baby spinach
- 1/4 cup fresh parsley, chopped
- For the vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Roast beets wrapped in foil at 400°F (200°C) for 45-60 minutes until tender. Let cool, peel, and dice.
- In a large bowl, combine roasted beets, chickpeas, crumbled feta, red onion, mixed greens, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- Pour vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes to allow flavors to meld.
Notes
- Use any variety of beets you prefer.
- Can substitute feta with a vegan cheese for a plant-based option.
- For extra flavor, add nuts or seeds such as walnuts or sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg