Roasted Beet Salad with Goat Cheese & Chickpeas

Beets. Beets. Beets. That's all we eat and talk about is beets. Hooray for free and fresh produce? 

Recipe from Scrumpdillyicious.


-4 small beets, washed & leafy tops removed
-3 cups mixed greens
-2 1/2 cups canned chickpeas, drained & rinsed
-8 oz goat cheese, crumbled

-3 tablespoons extra virgin olive oil
-1 tablespoons red wine vinegar
-2 teaspoons Dijon mustard
-1 large garlic clove, minced
-Fresh cracked black pepper, to taste

Wash and peel the beets, then dice. Lightly coat with olive oil (or any other cooking oil), season with salt and pepper, then bake at 475 for 20 minutes or until fork tender.

While the beets are roasted, make the vinaigrette by adding the ingredients to a small bowl and whisking them together. Season the vinaigrette with fresh cracked black pepper to taste.

To serve, arrange the mixed greens, beets, goat cheese and chickpeas on plates and drizzle with the dressing.

I actually really liked this salad. It was incredibly easy to make, sometimes salads get too complicated, because people want to roast an ingredient and saute some others. It's better if salad is simple, but flavorful and can be accomplished on a week night. I thought the goat cheese and beets paired well together. As well as the chickpeas and the beets. 


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