Roasted Beet and Chickpea Salad
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Simply Scratch · by Laurie McNamara

Roasted Beet and Chickpea Salad

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 35%
CARBS 38G34% OF CAL
12G FIBER4G ADDED10G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 27G55% OF CAL
7G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted beets and chickpeas with warm spices served over shredded kale and brussels sprouts, topped with goat cheese, pepitas and pomegranate. A hearty, colorful salad.

mainamericansaladbowlbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 teaspoon kosher salt
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 cloves garlic (grated or finely minced)
  • 1 tablespoon dijon mustard
  • 1 tablespoon hot honey (or sub with honey or maple syrup and a few pinches red pepper flakes )
  • 2 tablespoons olive oil
  • 2 medium beets
  • 1 can chickpeas (rinsed and drained)
  • 2 tablespoons extra light olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 2 pinches kosher salt
  • 1 bunch lacinato kale (thinly sliced)
  • 1/2 pound brussels sprouts (thinly sliced)
  • 4 ounces goat cheese
  • 1/3 cup toasted pepitas
  • 1/2 cup pomegranate arils
  • freshly ground black pepper
PREP
10M
SODIUM
740MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.