Ingredients
Salad Ingredients
- 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
Lemon-Garlic 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 the Beets: Wrap the beets in foil and bake at 400°F (200°C) for 45-60 minutes until they are tender when pierced with a fork. Let them cool completely before peeling and dicing to ensure easy handling and to avoid staining your hands.
- Combine Salad Ingredients: In a large bowl, mix the roasted and diced beets with the drained chickpeas, crumbled feta cheese, finely chopped red onion, mixed greens or baby spinach, and chopped parsley to build a colorful and flavorful base.
- Prepare the Vinaigrette: In a separate small bowl, whisk together olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until the dressing is well emulsified and flavorful.
- Toss the Salad: Pour the lemon-garlic vinaigrette over the salad mixture and toss gently but thoroughly to evenly coat all the ingredients without bruising the delicate greens.
- Serve or Chill: Serve the salad immediately for a fresh taste or refrigerate it for about 30 minutes to allow the flavors to meld and enhance before serving.
Notes
- Roasting beets ahead of time can save prep time; they keep well in the refrigerator for up to 5 days.
- To peel beets easily, rub off the skin with your hands or a paper towel once cooled.
- For a vegan version, omit feta or substitute with a plant-based cheese.
- The salad is best served the same day but can be refrigerated for up to 1 day.
- Add a handful of toasted nuts like walnuts or pecans for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian