I have a love affair with roasted veggies. Cabbage, sweet potato, carrot, onion, squash...I don't discriminate. Lately, I've been loving roasted beets; unlike their raw counterparts, they become sweet and caramelized in the oven.
In this salad, I mixed beets with chickpeas, tomatoes, and olives for a flavorful lunch or dinner bowl. In order to let the veggies shine, I kept the dressing simple: olive oil, champagne vinegar, and a little bit of lemon juice.
In my mind, there's nothing better than a simple, healthful, and filling salad, and this Roasted Golden Beet Salad With Chickpeas, Tomatoes & Olives fits the bill perfectly. I recommend serving this salad alongside pasta, soup, or just a crusty slice of sourdough slathered in Earth Balance.
YIELDS
1-2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 tablespoon olive oil
- 2 golden beets, sliced thinly
- Sea salt and pepper
- 3 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted olives of choice (I like kalamata)
- 3/4 cup chickpeas
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- champagne vinegar 1/2 teaspoon
- Black pepper
Directions
1. Heat oven to 400°F. While oven is heating up, toss sliced beet in olive oil, salt, and pepper. Line a baking sheet with parchment paper. Place beets an inch apart on a baking sheet and roast for 30 minutes, flipping them at the 15-minute mark.
2. While the beets are cooking, assemble your salad. Toss greens, tomatoes, and olives in a large mixing bowl.
3. To make the champagne vinaigrette, in a small bowl whisk together a tablespoon of olive oil, lemon, vinegar, and black pepper.
4. When beets are done cooking and have cooled for a few minutes, add them to the salad and top with the dressing. Mix until the dressing is evenly distributed. Serve immediately.
Also by Molly: Salted Caramel Breakfast Bars
Related: Vegan Roasted Rainbow Veggies
Roasted Veggie & Wild Green Salad
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Photos: Molly Lansdowne
