Roasted Beets, Arugula and Chickpea Salad

Category: Salads

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

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (9)


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.

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)


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


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

Rated this recipe: (no rating)

Can't wait to try this. The dressing is a derivative of my all-time favorite dressing: Walnut Vinaigrette Dressing-- the walnuts are blended in with the dressing.


07/18/2015 04:27 PM

Rated this recipe: (no rating)

This was delicious!


01/24/2016 09:21 AM

Rated this recipe: (no rating)

I am looking forward to trying this. However, Walnuts make sores in my mouth, so I will be substituting another nut. It sounds delicious.


01/28/2016 11:45 AM

Rated this recipe: (no rating)

This turned out to be very good. I didn't follow the rules exactly, however. Cooked the beets, cut in small pieces. Put everything else in my
blender (didn't have raisins so I used 1 medool date). Put the beets in a big bowl, added some chopped broccoli, added some of the "sauce"
and mixed it all up. The "sauce" will be used for other salads and veg is terrific!


02/18/2016 04:35 PM

Rated this recipe: (no rating)

Made this for lunch today; it was fabulous! The dressing was so delicious, and quick to make in my Nutribullet. I am not a fan of arugula, so I used watercress instead which paired very well with the beets. This will become a repeat lunch for me.


03/10/2021 07:02 PM

Rated this recipe:



05/24/2021 11:50 PM

Rated this recipe:

Good salad with delicious flavors. I used sunflower seeds (shelled, raw, no salt) in place of the walnuts in the dressing due to a food sensitivity in the house. Dressing was good. I could have used a bit more texture somewhere (beets, chickpeas, and walnuts I added to my salad were all a bit too similar). Definitely a keeper in the recipe box! The beets I used happened to be golden, as that is what looked good at the store. I cooked them for 1 hour on full steam (210F) in the convection/steam oven (CSO) on a regular sheet pan (no foil).

This comment was last edited on 05/24/2021 11:54 PM