This vegetarian salad packs a protein punch, thanks to the chickpeas, walnuts and feta. My two favorite tricks for this fuss-free salad? Use already-cooked beets and roast in conventional or standard oven. And, forget dressing. Just drizzle olive oil and coarse salt on salad, toss to coat and then drizzle on a high-quality balsamic vinegar. Yup, it’s that easy.
Beet & Garbanzo Salad {Recipe}
Ingredients
- 1 Tbsp. olive oil, divided
- 2-3 already cooked beets, quartered
- 1/4 tsp. dried thyme
- 2 cups romaine lettuce or baby greens
- 1/2 cup canned garbanzo beans, drained and rinsed
- 1 small carrot, washed, peeled and ends trimmed
- 2 Tbsp. chopped walnuts or roasted pumpkin seeds
- 1 Tbsp. balsamic vinegar
- 1/4 cup feta cheese, crumbled
- Dash of coarse salt (like sea salt or kosher salt)
Instructions
- 1. Preheat toaster or conventional oven to 400. Place aluminum foil on baking sheet, and drizzle 1/2 tsp. olive oil on foil. Add beets and drizzle 1/2 tsp. olive oil and thyme on top. Bake for 8-10 minutes, or until beets are tender.
- 2. In a bowl, combine lettuce or greens with garbanzo beans. Using a peeler, peel carrot ribbons into bowl. Top with walnuts or pumpkin seeds and roasted beets.
- 3. Drizzle remaining olive oil and salt on salad ingredients. Using salad tongs, toss to salad. Drizzle on vinegar, then add feta. Makes 1 serving.
PLEASE SHARE: What are your favorite beet salads? Please share. I’d love to hear from you!
