Description
A vibrant salad featuring roasted beets, peppery arugula, and hearty chickpeas, dressed in balsamic vinegar and olive oil.
Ingredients
Scale
- 2 medium beets, roasted and diced
- 4 cups arugula
- 1 can chickpeas, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap the beets in foil and roast them for about 45-60 minutes, or until tender. Allow to cool and then dice.
- Combine in a large bowl the arugula, chickpeas, roasted beets, and red onion.
- Whisk together in a small bowl the balsamic vinegar, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Sprinkle with feta cheese, if desired, before serving. Enjoy your healthy salad!
Notes
Make sure to use fresh ingredients for the best flavor. Keep the dressing separate until ready to serve if prepping in advance.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 256mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg