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Beet, Carrot and Chickpea Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 25 min
  • 45 min
  • $$
Gatheredtable

Ingredients

  • 2 pounds beets, trimmed, peeled, chopped
  • 14 ounce carrots, trimmed, peeled and cut into half moons
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons brown sugar
  • 1 tablespoon fennel seeds
  • sea salt and freshly ground pepper, to taste, to taste
  • 8 cloves garlic
  • 14 ounce canned chickpeas, drained and rinsed
  • 8 ounces baby spinach leaves
  • parchment paper

Directions

Prep: 1. Preheat oven to 400 and line a baking sheet with parchment paper. 2. Peel and chop beets and carrots, juice lemon. Make: 1. On the baking sheet toss beets with 1 tablespoon of the oil, sugar, fennel seeds, salt and pepper and toss to combine. 2. Roast for 10 minutes. 3. Add carrots, garlic and chickpeas and bake 20 minutes more or until the vegetables begin to brown 4. Place vegetables and chickpeas in a bowl with spinach, drizzle with remaining oil, lemon juice and toss to combine (if you like a lightly dressed salad you may use slightly less oil and juice).

Notes

Make it your own by adding your favorite cheese. We love goat cheese here at Gatheredtable!

Goes great with these recipes

"Homemade" Focaccia
Sourdough Bread
Baked Parsnip Fries with Rosemary
Victoria's Quick Garlic Bread
Focaccia with Rosemary and Grapes
Garlic Bread
Roasted Potatoes

The ultimate meal planner

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