Spinach & Roasted Beet Salad

Chockfull of chickpeas and walnuts, this fall-minded salad has plenty of protein to fuel you through busy afternoons.
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Spinach & Roasted
 Beet Salad Recipe

For a treat, pair this crisp salad with a slice of our Gluten-Free Pumpkin Spice Loaf (pictured).

  • Cook Time
  • Prep Time

Ingredients

Salad

  • 3 cups spinach
  • 1 cup diced Roasted Beets
  • 1/2 cup chickpeas
  • 1/4 cup walnuts
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp vinegar
  • Pinch each salt and pepper

Roasted Beets

  • 5 large scrubbed beets

Preparation

Toss 3 cups spinach, 1 cup diced Roasted Beets (recipe below, save leftovers), ½ cup  chickpeas, ¼ cup walnuts, 2 tbsp EVOO, 1 tbsp vinegar and pinch each salt and pepper. 

Roasted Beets: Preheat oven to  375°F. Place 5 large scrubbed beets in a baking dish; cover with foil and bake 45 to 60 minutes. Let cool, then peel, dice and refrigerate.

NOTE: If following our September 2017 Meal Plan, make salad fresh each time it’s called for in the plan; however, the beets make enough to last all week.