Ingredients with Measurements:
- 3 medium-sized beets, peeled and chopped into bite-sized pieces
- 1 can of chickpeas, drained and rinsed
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of mixed greens
- 1/4 cup of crumbled feta cheese
- 1/4 cup of chopped walnuts
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
3. Add the chopped beets to the mixing bowl and toss to coat.
4. Spread the coated beets onto a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender.
5. In the same mixing bowl, add the drained and rinsed chickpeas and toss to coat with any remaining dressing.
6. Once the beets are done roasting, add them to the mixing bowl with the chickpeas and toss to combine.
7. In a separate bowl, mix together the mixed greens, crumbled feta cheese, and chopped walnuts.
8. Divide the mixed greens onto four plates and top each with the roasted beet and chickpea mixture.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves four people.
Nutritional information:
Calories: 370
Fat: 24g
Carbohydrates: 29g
Protein: 10g
Fiber: 7g
Sugar: 15g
Substitutions for ingredients:
- You can use goat cheese instead of feta cheese.
- You can use pecans instead of walnuts.
Variations:
- Add sliced avocado to the mixed greens.
- Add sliced red onion to the roasted beet and chickpea mixture.
- Use arugula instead of mixed greens.
Tips and tricks:
- To make peeling the beets easier, you can roast them whole and then peel them after they are cooked.
- Make sure to toss the beets and chickpeas in the dressing while they are still warm to help the flavors absorb better.
- You can make the roasted beet and chickpea mixture ahead of time and store it in the refrigerator until ready to serve.
Storage instructions:
Store any leftover salad in an airtight container in the refrigerator for up to three days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Arrange the mixed greens on a large platter and top with the roasted beet and chickpea mixture. Sprinkle the crumbled feta cheese and chopped walnuts over the top.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of crusty bread or a bowl of soup.
Troubleshooting advice:
- If the beets are not tender after roasting, you can continue to cook them for an additional 5-10 minutes.
- If the dressing is too thick, you can add a splash of water to thin it out.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the raw beets.
Food history:
Beets have been cultivated for thousands of years and were originally grown for their leaves, which were used as a medicinal herb. The ancient Romans also used beets as a natural sweetener.
Flavor profiles:
This salad has a sweet and tangy flavor from the roasted beets and balsamic dressing, balanced by the salty feta cheese and crunchy walnuts.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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