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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.