Roasted Beet, Chickpea + Black Quinoa Salad

Beets….LOADED with fiber, potassium, iron and folic acid. The pigment that gives beets their color (Betacyanin) is also a powerful antioxidant. I found this Chioggia type at the farmer’s market last weekend, and I was immediately drawn to their color and red-and-white striped roots! This particular bunch is only now starting to show up on specialty grocery stores. They are sweeter in taste than other varietals and so beautiful. Roast ’em or slice ’em and eat them raw. Great any way you have them!

Combined with black quinoa and roasted chickpeas makes this a high-protein/ fiber dish packed full of anti-inflammatory, phytonutrients from the spinach and healthy fats from the avocado. Nutrient-rich and filling, this one is worth a try.

Roasted Beets, Chickpeas + Spinach Salad with Tahini

1 bunch beets

olive oil

1 shallot, diced

1 can chickpeas

1 tsp ground cumin

1 cup cooked black quinoa

 1 handful spinach greens

1/2 ripe avocado, pitted and diced

tahini dressing

2 Tbsp tahini

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

2 tsp agave

good pinch sea salt

freshly ground black pepper

1 Tbsp extra virgin olive oil

Preheat oven to 450 degrees.

Cut the beets from their stems. Chop each beet in half or quarter into even pieces, especially if the beets are large. Rub with a little olive oil and sprinkle with sea salt. Place on a baking sheet in the middle of the oven and cook for 45 minutes or so, until you can easily pierce with a fork. Remove from oven and set aside to cool.

To prepare the dressing, whisk all of the ingredients together in a small bowl. Season to taste. Set aside.

Once the beets are cool enough to handle, remove skins by rubbing off with dry hands and assisting with the tip of a pairing knife.  Cut the beets into bite-sized pieces. Set aside.

Heat olive oil in a large saute pan on medium-high heat. Add the shallots, season with a pinch of sea salt and cook until translucent. Add the chickpeas, cumin and more sea salt and cook, shaking the pan occasionally until the chickpeas start to roast and ‘pop’. I like to cook them until the outside forms a crispy-like texture. Add the cooked quinoa, stirring to combine. Stir in the beet pieces and cook until heated through.

Take the pan off the heat and add a handful of spinach and the avocado. Stir to combine and serve immediately, topping with the tahini dressing.

3 thoughts on “Roasted Beet, Chickpea + Black Quinoa Salad

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