Roasted Beets, Arugula and Chickpea Salad

Name: Roasted Beets, Arugula and Chickpea Salad
Yield: 3
Ingredients: 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

By: www.drfuhrman.com

by 12 members

Category: Salads

Sweet beets and peppery arugula complement each other perfectly in this pretty salad.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (9)

Serves 3

Ingredients

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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

Instructions:

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.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 3

Per Serving:

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

My Rating:
(click on a star to select your rating)

free2choose

03/15/2013 02:19 PM

Rated this recipe:

The salad dressing is scrumptious! I really liked the addition of thyme. I happened to have fresh thyme so I used a heaping teaspoon of that. At Whole Foods you can get already peeled and sliced beets in a package in the frozen foods section, so I water-sauteed some. I added a little water to the salad dressing in the blender to make it blend easier.

I prefer my garbanzo beans on the side as hummus (lemon juice, garlic, chickpeas and cumin) but many people will like this just as it is.

I had the salad for my brunch and used two servings of the dressing. That may sound high cal, but this was one meal serving as two. I had about 2.5 ounces of greens with the dressing and beets and beans and my second helping of 2.5 ounces of greens with just zero calorie rice vinegar and lots of cherry tomatoes and cracked pepper. I also grilled some eggplant, red pepper and onion as a side dish on my counter top I had some sliced apple for dessert.

This comment was last edited on 03/15/2013 02:31 PM

pocoluz

03/20/2013 07:33 PM

Rated this recipe:

This was a great salad. The dressing made it truly delicious. This was not time consuming and yet the pay off was big. I have a pretty good appetite but found that one serving filled me up and I did not feel hungry later. I offered it to one of my friends who stopped by and he loved it.

Bruce Spence

01/07/2015 04:43 PM