Plant-Based

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.

Prep Time
10 min
Cook Time
60 min
Duration
50 min

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.