Spinach & Roasted Beet Salad
Chickpeas and walnuts add protein to this spinach salad to fuel you through busy afternoons. Roast the beets in advance for quicker assembly.
Ingredients
- 3 cups spinach
- 1 cup diced cooked beets (TIP: Roast your own using instructions below)
- 1/2 cup BPA-free canned chickpeas
- 1/4 cup walnuts
- 2 tbsp extra-virgin olive oil
- 1 tbsp apple cider vinegar
- Pinch each salt and pepper
Preparation
In a serving bowl, toss spinach, beets, chickpeas and walnuts. In a separate small bowl, whisk together oil, vinegar, salt and pepper; drizzle dressing over salad.
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 20-Ingredient, 7-Day Meal Plan, make salad fresh each time it’s called for in the plan; however, the beets make enough to last all week.