In this Roasted Beet and Chickpea Salad, dice beets roast with chickpeas in spices and top shredded kale and brussels sprouts. Finished with crumbled goat cheese, toasted pepitas and pomegranate aril with a dijon hot hone vinaigrette. Yields 4 generous salads.
If you know me, you know I love a good salad.
In fact, if you didn’t know I have a whole 8 page section dedicated to just salads and salad dressings. I love a salad with color, texture and (obviously) flavor. And this salad is all that and then some.
The base is thinly slice kale and brussels sprouts (tossed in a little vinaigrette to help tenderize the tough leaves of the kale) and then is topped with diced seasoned roasted beets, crispy chickpeas, crumbled goat cheese, roasted pepitas and pomegranate arils. The dressing is a hot honey dijon vinaigrette that really ties everything together and gives the salad a mild sweet and spicy kick.
And if you’re looking to add some extra protein, I like to serve it with blackened salmon or my go-to blackened salmon. I add either while still warm because I love the contrast. With that being said, this salad is incredible all on its own!
To Make This Roasted Beet and Chickpea Kale Sala You Will Need:
for the dressing:
- garlic (fresh) – Lends distinct punchy flavor.
- dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.
- kosher salt – Enhances the flavors in the dressing.
- lemon juice – Adds a bright citrus note and acidity.
- hot honey – Can substitute regular honey with a pinch or two of red pepper flakes instead.
- white wine vinegar –Adds tang and acidity.
- olive oil – Lends flavor and
for the salad:
- beets – About 1 large or 2 medium.
- chickpeas (garbanzo beans) – Adds crunchy texture along with additional protein and fiber!
- extra light olive oil – Or substitute with avocado oil.
- garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
- paprika – Lends color and subtle flavor.
- ground mustard – Lends sharp flavor and creates amazing texture on the vegetables when roasted.
- onion powder – For bold oniony flavor.
- kosher salt – Enhances the flavors of the roasted beets.
- kale – I like to use lacinato (aka dino) kale for this recipe.
- brussles sprouts – Use a knife or food processor to slice thin. Some stores sell pre-shredded as well.
- goat cheese – Adds creaminess and tang. I avoid pre-crumbled as it’s usually coated in an anti-caking powder.
- toasted pepitas – Adds toasted nuttiness and delicious crunch.
- pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
- freshly ground black pepper – Adds some subtle bite and flavor.
TOAST THE PEPITAS.
Add 1/3 cup pepitas (shelled pumpkin seeds) into a skillet and heat over medium to medium-low. Shake or stir the pan until the pepitas are golden brown in spots and smell nutty. You might hear them popping a bit, that’s normal.
Make The Dressing:
In a glass jar or container with a tight fitting lid, measure and add 1/2 teaspoon kosher salt with 2 tablespoons white wine vinegar and 2 tablespoons freshly squeezed lemon juice, stirring until the salt is dissolved. Next add in 2 cloves grated (or very finely minced) fresh garlic, 1 tablespoon dijon mustard, 1 tablespoon hot honey (or use regular honey with a pinch of red pepper flakes) and 1 tablespoon olive oil.
Secure the lid and shake well to incorporate all ingredients.
Roast the vegetables:
Preheat your oven to 400° and line a rimmed metal baking sheet with parchment.
Add 1 large or 2 medium unpeeled (washed and scrubbed) diced beets, 1 (15 ounce can) rinsed and drained chickpeas, 2 tablespoons extra light olive oil, 1 teaspoon garlic and 1/2 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon ground mustard and a generous pinch or two of kosher salt.
Note: I like use nitrile gloves while handling the beets.
Toss well to combine and roast for 30 minutes. Rotating the pan halfway through roasting.
Remove and set off to the side for a moment to build your salad.
Build The Salad:
Strip the leaves off of 1 bunch of lacinato kale. Add it to a bowl with 1/2 pound of thinly sliced Brussels sprouts. Drizzle with a little of the dressing and toss to coat.
Divide the kale and Brussels sprouts on to shallow bowls and top with the roasted beets and chickpeas, a sprinkle of crumbled goat cheese, pepitas and pomegranate arils.
Drizzle with a little more of the dressing and season with freshly ground black pepper.
So flavorful and full of delicious texture!
As I mentioned before, I like to add a blackened salmon fillet to this salad. The warmth of the salmon with the texture of the salad ingredients is *chefs kiss*.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Roasted Beet and Chickpea Salad
FOR THE VINAIGRETTE:
- 1/2 teaspoon kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons freshly squeeze lemon juice
- 2 cloves garlic, grated or finely minced
- 1 tablespoon dijon mustard
- 1 tablespoon hot honey, or sub with honey or maple syrup and a few pinches red pepper flakes
- 2 tablespoons olive oil
FOR THE SALAD:
- 2 medium beets
- 1 can chickpeas, rinsed and drained
- 2 tablespoons extra light olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 2 pinches kosher salt
- 1 bunch lacinato kale, thinly sliced
- 1/2 pound brussels sprouts, thinly sliced
- 4 ounces goat cheese
- 1/3 cup toasted pepitas
- 1/2 cup pomegranate arils
- freshly ground black pepper
MAKE THE VINAIGRETTE:
- In a glass jar or container with a tight fitting lid, measure and add kosher salt with white wine vinegar and lemon juice, stirring until the salt is dissolved. Next add in garlic, dijon mustard, hot honey and olive oil.
- Shake very well to combine.
MAKE THE SALAD:
- Preheat your oven to 400° and line a rimmed baking sheet with parchement.
- Add diced beets, drained and rinsed chickpeas, extra light olive oil, garlic and onion powder, paprika, ground mustard and a pinch or two of kosher salt. Toss well to combine and roast for 30 minutes. Rotating the pan halfway through roasting.Remove and set off to the side for a moment to build your salad.
- To a large bowl toss thinly sliced kale and brussels sprouts with a little of the dressing and toss or massage well to coat.
- Divide the kale and Brussels sprouts on to shallow bowls (or serve as one large salad) and top each with some of the roasted beets and chickpeas, crumbled goat cheese, pepitas and pomegranate arils.
- Drizzle with desired amount of dressing and season with freshly ground black pepper.
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