Viral Healthy Roasted Beet & Arugula Chickpea Salad

Healthy Salad Viral

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Viral Healthy Roasted Beet & Arugula Chickpea Salad

★★★★★ 4.9 from 87 reviews

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 4 servings

■ Ingredients

• 4 medium beets, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 5 oz fresh arugula
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 3 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

■ Instructions

1. 1

   Preheat oven to 400°F (200°C). Place cubed beets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized. Let cool completely.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper until well combined.

3. 3

   In a large salad bowl, combine the cooled roasted beets, chickpeas, and arugula.

4. 4

   Pour the dressing over the salad and toss gently to coat all ingredients evenly.

5. 5

   Sprinkle crumbled feta cheese and chopped walnuts over the top of the salad.

6. 6

   Serve immediately or refrigerate for up to 2 hours before serving for best flavor.

Frequently Asked Questions

Can I make this Roasted Beet & Arugula Chickpea Salad in advance?

Yes! You can roast the beets and prepare the dressing up to two days ahead. However, keep the dressing separate and toss it with the fresh arugula just before serving to ensure the salad leaves stay crisp and do not wilt.

What can I substitute for feta cheese?

Goat cheese works magnificently as a direct substitute, yielding a creamier texture. For a dairy-free or vegan option, you can use your favorite store-bought plant-based feta alternative or avocado slices for richness.

Do I have to peel the beets before roasting them?

Peeling them beforehand ensures maximum caramelization and crisp edges. However, you can also roast them whole in foil with skins on, then effortlessly slide the skins off with a paper towel after cooling, before cubing them.