Description
2 medium-sized beets, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
2 cups mixed greens (e.g., spinach, arugula, or kale)
1 tablespoon olive oil
Salt and black pepper to taste
For the Balsamic Glaze:
1/4 cup balsamic vinegar
1 tablespoon honey or maple syrup
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed beets and chickpeas with olive oil, salt, and black pepper. Spread them evenly on the prepared baking sheet. Roast in the oven for 25-30
minutes, or until the beets are tender and slightly caramelized, stirring halfway through.
While the beets and chickpeas roast, prepare the balsamic glaze by simmering the balsamic vinegar and honey (or maple syrup) in a small saucepan over medium
heat. Cook for 5-7 minutes, stirring occasionally, until the glaze thickens and reduces by half. Remove from heat and set aside.
Once the beets and chickpeas have cooled slightly, assemble the salad by combining the roasted beets, chickpeas, mixed greens, red onion, and crumbled feta in
a large bowl.
Drizzle the balsamic glaze over the salad and toss gently to combine. Serve immediately.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 220 kcal per serving
Servings: 4
