Beet it! A Casual Summer Salad with Roasted Beets, Chickpeas and Greens!

Summer on a Plate - with Roasted Beets, Fresh Peaches, Salad Greens & Herbs + Nuts

When summer rolls around, fresh ingredients take center stage in our meals. One delightful combination that shines is the medley of roasted red beets, chickpeas, and fresh peaches, all nestled in a bed of greens. This dish is visually stunning and brimming with nutrients. It’s perfect for a light lunch or as a standout side at your next gathering. So let’s explore this vibrant recipe that will tantalize your taste buds!

The Star Ingredients

Before diving into the recipe, let's appreciate the star ingredients that make this dish sing.

• Roasted Red Beets: These earthy roots are naturally sweet and packed with vitamins A and C, folate, and manganese. One cup of cooked beets has about 58 calories and 2 grams of protein.

• Chickpeas: With approximately 15 grams of protein per cup, chickpeas are a fantastic source of plant-based nutrition. They also provide 12 grams of fiber, great for digestive health.

  
  

• Fresh Peaches: Juicy and sweet, peaches add a refreshing note to our salad. A medium peach contains roughly 58 calories and is rich in vitamins A and C.

  
  

• Mixed Salad Greens: A variety of greens adds that fresh crunch. Switch it up by using spinach, kale, or arugula to suit your taste.

  
  

• Nuts: A sprinkle of pine nuts or pistachios not only adds flavor but also healthy fats. A tablespoon of pine nuts has about 65 calories and 7 grams of fat.

  
  

• Herbs: Fresh chives and mint create vibrant aromas and expand the flavor profile of the salad.

  
  

• Balsamic Vinaigrette: This homemade dressing harmonizes all the flavors with its tangy goodness, making every bite memorable.

  
  

Roasting the Beets

Roasting beets at home is simple and melty delicious!

• Preheat your oven to 200C° (400°F).

  
  

• Wash and trim the beets, keeping the skins on for roasting. Place them in an oven proof dish that has been completely covered with aluminum foil. Add a little water to the dish and then cover completely with aluminum foil.

  
  

• Roast for about 45-60 minutes. You’ll know they are done when a fork easily pierces them. Remember, larger beets will take longer. Normally, I cut the larger beets in half to make the cooking time more even.

  
  

• Once roasted, let them cool a bit before peeling. Using a paper towel significantly simplifies the process of removing the skins.

• Always wear disposable plastic gloves when cleaning and cooking beets,

especially before removing the skins, as beets tend to bleed and it can get a

bit messy.

• Cut the beets into slices, wedges or bite-sized pieces for easy mixing into your salad.

The Chickpeas

As your beets are roasting, it's an ideal moment to get the chickpeas ready, whether they are canned or dried. For this kind of recipe, I typically opt for canned chickpeas because they are much more convenient; you just need to drain and rinse them well. If you choose dried chickpeas, ensure they are pre-soaked and cooked beforehand. They can be kept in the fridge for several days, or you can do what I usually do: cook a large batch and freeze them in separate bags for future use.

Assembling the Salad

Yummy Summer Salad!

Now comes the fun part: putting everything together! If you want less salad-greens, then plate the salad as per the photo above with the sliced peaches and serve the dressing on the side. Here is another quicker way:

1. In a large bowl, combine mixed salad greens.

   
   

2. Add the roasted beets, chickpeas, and diced fresh peaches.

   
   

3. Sprinkle your choice of nuts (pine nuts or pistachios) for added crunch.

   
   

4. Chop fresh chives and mint, tossing them into the mix for a fresh burst of flavor.

   
   

5. Drizzle with balsamic vinaigrette just before serving and toss gently to combine all ingredients.

   
   

Making the Balsamic Vinaigrette

Creating your balsamic vinaigrette is a breeze and elevates the dish significantly.

1. In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of honey.

   
   

2. Slowly drizzle in 1/4 cup of olive oil, whisking continuously until the dressing is smooth.

   
   

3. Season with salt and pepper to taste.

   
   

4. Leftover dressing can be kept in the refrigerator for up to a week, perfect for your next salad.

   
   

   Here is a link to another Greek style beet recipe that you will find on the website: Easy 2Make Red Beet Salad!

5. 

   Greek Style Red Beets - So Easy2Make and always so delicious! See link above for recipe!

Serving Suggestions

This salad is incredibly flexible. Serve it as a light lunch, pair it with grilled meats, or elevate it to a main course by adding grilled chicken or feta or blue cheese.

To create a more filling meal, consider serving it alongside crusty bread or a serving of quinoa. The combination of roasted beets, sweet peaches, and crunchy nuts creates a delightful balance that will have your guests asking for more.

Brighten Your Table with This Dish

Adding roasted red beets, chickpeas, and fresh peaches to your salad rotation is a fantastic way to savor summer flavors. This dish isn’t just about looks; it’s packed with nutrients make it a healthier choice for any meal.

Next time you need an impressive yet easy dish, remember this vibrant salad. It’s quick to prepare, bursting with flavor, and guaranteed to impress.

Try it out and let the colors and tastes of this dish brighten your day!

Another serving suggestion of the colorful salad with the roasted red beets, chickpeas & fresh peaches.

Hope you will enjoy this salad as much as I do!

Until soon again!

Karitas