Roasted Beet And Chickpea Salad Recipe

Name: Roasted Beet And Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 3 beets, washed and trimmed; 1 ear fresh corn in the husk; 2 (15 ounce) cans chickpeas, rinsed and drained; 1 cup grape tomatoes; 1 cup sliced romaine lettuce, or more to taste; 1/3 cup shelled edamame; 2 stalks celery, finely chopped; 1 carrot, finely chopped; Vinaigrette:; 1 lime, zested and juiced; 1/4 cup olive oil; 1 green onion, sliced; 1 small garlic clove, minced, or more to taste; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/4 teaspoon salt, or more to taste

Servings: persons

Salad:
3 beets, washed and trimmed
1 ear fresh corn in the husk
2 (15 ounce) cans chickpeas, rinsed and drained
1 cup grape tomatoes
1 cup sliced romaine lettuce, or more to taste
1/3 cup shelled edamame
2 stalks celery, finely chopped
1 carrot, finely chopped
Vinaigrette:
1 lime, zested and juiced
1/4 cup olive oil
1 green onion, sliced
1 small garlic clove, minced, or more to taste
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon salt, or more to taste

1
Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.
2
Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.
3
Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.
4
Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.
5
Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.
6
Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salad:, 3 beets, washed and trimmed, 1 ear fresh corn in the husk, 2 (15 ounce) cans chickpeas, rinsed and drained, and more.

Yes, Roasted Beet And Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet And Chickpea Salad

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