Roasted Beet and Chickpea Salad recipe
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Ingredients
- 3 beets, washed and trimmed 1 ear fresh corn in the husk 2 (15 ounce) cans chickpeas, rinsed and drained 1 cup grape tomatoes 1 cup sliced romaine lettuce, or more to taste ⅓ cup shelled edamame 2 stalks celery, finely chopped 1 carrot, finely chopped 1 lime, zested and juiced ¼ cup olive oil 1 green onion, sliced 1 small garlic clove, minced, or more to taste ¼ teaspoon ground cumin ¼ teaspoon chili powder ¼ teaspoon salt, or more to taste
Nutrition Info
- 244.5 caloriescarbohydrate: 32.3 gcholesterol: : -fat: 10.8 gfiber: 7.1 gprotein: 6.5 gsaturatedFat: 1.5 gservingSize: -sodium: 432.1 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Beet and Chickpea Salad
Directions
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Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.
Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.
Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.
Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.
Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.
Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.