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.

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Prep Time
10 min
Cook Time
60 min
50 min


  • 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


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.