Roasted beets, carrots and onions are so sweet and delicious that it really doesn’t take much to make a great dish with them. Although you can use any kind of beet in this salad recipe, golden beets tend to be a bit milder in flavour and won’t stain hands, clothes, etc, while you are prepping them. This dish is incredibly simple to make and I recommend it for anyone looking for a quick dinner that they can pack for lunch the next day. Not including roasting time, this recipe took about 15 minutes to prepare (using canned chickpeas) and cost under $8 to make. If you want to make this salad a little heartier, try adding in some scrubbed and quartered red skinned potatoes.
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Roasted Golden Beet, Carrot and Chickpea Salad
Makes ~ 2 main servings and ~4 side servings
Ingredients:
Directions:
- Preheat oven to 400 F. Toss sliced carrots, beets, and onion with 2 tbsp olive oil and salt to taste.
- Spread in a single layer in baking dish and roast until tender and beginning to brown ~40 minutes.
- Meanwhile, to make dressing mix lemon juice, mustard, garlic, and 1/4 cup olive oil in a small bowl. Whisk until combined.
- In a medium bowl, combine roasted carrots, beets, onions, chickpeas, and parsley. Pour vinaigrette over salad mixture and toss to combine. You can use as much or as little of the dressing as you like.
- Add black pepper to taste. Serve the salad warm.
I made this for dinner yesterday and served it with some rice. What a delicious and comforting meal! I‘ll probably just try making the dressing with less garlic next time (I guess the cloves I used weren’t exactly small after all :D). But I‘m sure it will go well with other salads or bowls as well.
I love this! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Does it need to be warmed for lunch the next day, or is it tasty at room temp?
I have made this salad with purple beets, and although I prefer the golden beets, it is still a tasty salad. Glad to hear you enjoyed it!
This was delicious! I made this last summer and it was a big hit. The dressing alone is worth making to go on salads, etc. I’m making it again, but grocery store didn’t have golden beets this week, so I bought purple beets. Do you think it’ll be as tasty?
Thanks Cathy!
this sounds delicious! I’ll definitely give it a try… thanks!
I’ll Definitely give it a shot!!!
Thanks pointing out various different beetroots too!!!!
Normallly use purple which stains the hands.