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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.
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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