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