Roasted Beets, Arugula and Chickpea Salad
Sweet beets and peppery arugula complement each other perfectly in this pretty salad.
4 medium beets, scrubbed
1/4 cup balsamic vinegar
1/2 cup water
1/2 cup walnuts, divided
1/4 cup raisins
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon dried thyme
1 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt or low-sodium chickpeas, drained
5 ounces arugula
Preheat oven to 400 degrees F. Place beets in a baking dish. Add 1/2 inch hot water to the bottom of the baking dish, cover with foil and roast for 1 hour. Remove the foil and let cool. Run the beets under cold water and rub off the skins. Chop into 1/2 inch pieces.
Place the balsamic vinegar, water, 1/4 cup of the walnuts, raisins, mustard, garlic and thyme in a high-powered blender and process until smooth.
In a large bowl, combine roasted beets, chickpeas, arugula and desired amount of dressing. Top with remaining 1/4 cup of walnuts.
Calories 360; Protein 13 g; Carbohydrates 51 g; Sugars 23 g; Total Fat 13.6 g; Saturated Fat 1.3 g; Cholesterol 0 mg; Sodium 132 mg; Fiber 11.7 g; Beta-Carotene 712 ug; Vitamin C 14 mg; Calcium 166 mg; Iron 4.9 mg; Folate 323 ug; Magnesium 121 mg; Potassium 963 mg; Zinc 2.4 mg; Selenium 5.5 ug