Roasted Beet and Chickpea Salad

Roasted Beet and Chickpea Salad

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 or 6 to 8 side salads.

Course Mains & Entrees, Salads

Cuisine American

Keyword beet salad, healthy salad recipe, kale salad, root vegetables

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 387

Author Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

1/2 teaspoon kosher salt
2 tablespoons white wine vinegar
2 tablespoons lemon juice freshly squeezed
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

US Customary - Metric

Instructions

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℉ (or 200℃) and line a rimmed baking sheet with parchment.
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.

Notes

How To Toast 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.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition