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

Serves

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

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.

Nutrition Facts

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

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Roasted Beets, Arugula and Chickpea Salad