Greens Topped with Beets and Chickpeas - Vegetarian Gourmet
This is a great lunchtime salad that will really fill you up! It’s a great use for leftover roasted beets if you have them around, but you can also roast them for the salad.
Roasting beets is simple! Just cut off top and bottom stem ends of the beets and wrap tightly in aluminum foil. It is important here to note that if you are using a variety of colors of beets, wrap each color in separate foil packets as the standard red beets will bleed onto the others - making them all the same color! Bake in a preheated oven at 400F (205 C) for about 45 minutes to 1 hour until fork tender. Remove from oven and allow to cool. Once cooled it will be really simply to remove the skin by gently rubbing your fingers on the outside. The skin will just peel right off. Use in any recipe or store in an airtight container in the refrigerator they will keep fresh for about 1 week to 10 days.
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