Roasted Beet and Chickpea Salad
This beet and chickpea salad is a refreshing, satisfying dish consisting of roasted beets, nutty chickpeas and a handful of vegetables served with a zesty sweet chili dressing.
Servings 4 servings
Calories 169kcal
Ingredients
- 1 pound beets
- 1 can chickpeas drained, see *Notes
- 1 red pointed pepper deseeded, chopped
- ½ medium red onion or 1 small, thinly sliced
- 4 baby cucumbers sliced
- 2 handfuls spinach
- 3 tablespoons cilantro finely chopped
- 1 teaspoon onion seeds
- 1 teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 1 tablespoon oil mild tasting
- zest of 1 lime
- sea salt to taste
For the dressing
- 2 tablespoons sweet chili sauce
- 1½ tablespoons oil mild tasting
- 1 tablespoon lime juice
- 1 tablespoon white wine vinegar or rice/sherry
Instructions
- Preheat the oven to 400F/200C/180 fan/gas mark 6. Line a large baking sheet with parchment paper (omit if using a non-stick baking sheet) and set aside.
- Prepare beets: Peel, halve then quarter each beet and cut into approx. 1 cm/0.5'' wedges. Cut the wedges in half, place in a large mixing bowl and pat dry with a paper towel. Season lightly with salt and pepper, add the garlic powder, 1 tablespoon of oil and stir until thoroughly coated.TIP: If your beets are quite small you don’t need to halve the wedges.
- Roast beets: Spread the beet pieces over the baking sheet and roast in the centre of the oven for 35-40 minutes, until tender. Remove from the oven and set aside to cool.
- Make dressing: In the meantime, prepare the dressing. Place the ingredients in a small bowl and stir to combine. Set aside.
- Assemble: To a large mixing bowl add the beets, chickpeas, cucumber, spinach, pepper, onion, cilantro, onion seeds and lime zest. Pour over the dressing and stir thoroughly. Season to taste with salt, stir again then sprinkle about a teaspoon of red pepper flakes over the top (or stir into the salad along with the salt) and serve.
Notes
- Remove excess moisture from the beets by patting dry before roasting.
- *Drain the chickpeas thoroughly and pat dry before adding into the salad.
- To save time prepare the salad ingredients and dressing sauce while the beets are in the oven.
- This roasted beet salad with chickpeas is best served immediately.
- Not suitable for freezing.
- I recommend wearing rubber gloves when handling the beets.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 201mg | Potassium: 932mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1938IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 2mg