Chioggia Beet Salad
This delicious and easy salad highlights the beautiful and tasty Chioggia beets, which are also known as candy-striped beets.
In a large bowl, mix chickpeas, olive oil, balsamic vinegar, oregano, thyme, salt, black pepper, optional chilli flakes.
Allow chickpeas to marinate for at least 1 hour.
Wash and scrub beets (leave skins on).
Rub each beet with a few drops of olive oil and wrap each beet in foil place them in baking tray.
Roast the beets 40-60 minutes, until tender and remove from oven, let them cool, peel, cut off the ends and chop.
Make balsamic vinaigrette by whisking balsamic vinegar, apple cider vinegar, olive oil, dijon mustard, maple syrup, sea salt, black pepper, garlic.
Combine chickpeas, chopped beets, salad greens, and balsamic vinaigrette.
Top with pepitas and serve.
- Amount Per Serving
- Calories 386
- % Daily Value *
- Total Fat 22.7g35%
- Saturated Fat 3.4g17%
- Sodium 829mg35%
- Potassium 484mg14%
- Total Carbohydrate 39.2g14%
- Dietary Fiber 7.9g32%
- Sugars 15.5g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $2.71
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.