Roasted Beet and Chickpea Salad with Goat Cheese | Violet Witchel
Roasted Beet and Chickpea Salad with Goat Cheese
15 mins prepServes 4
This recipe features roasted beets and chickpeas, combined with fresh kale and Brussels sprouts, topped with a zesty Dijon vinaigrette, pomegranate, pumpkin/sunflower seeds, and soft goat cheese. A vibrant and flavorful salad.
Cube your beets into 1cm pieces. Add them to a baking tray with your chickpeas and season generously with the 2 tablespoons of olive oil, paprika, and garlic powder. Bake at 400°F for 30 minutes. Finely chop the kale and Brussels sprouts and add them to a big salad bowl. For the dressing, finely mince the 2 cloves of garlic and add to a container with the sea salt, Dijon mustard, red pepper flakes, honey, vinegar, and 2 tablespoons of olive oil. Shake vigorously until it's creamy-ish. Once beets and chickpeas are baked, add them, along with the pomegranates, sunflower seeds, goat cheese, and dressing to the salad bowl. Toss everything up and enjoy!
