Roasted Beets, Arugula and Chickpea Salad
Serves 4
Ingredients:
- 4 medium beets scrubbed
- ¼ cup balsamic vinegar
- ½ cup water
- ½ cup walnuts, divided
- ¼ cup raisins
- 1 teaspoon Dijon mustard
- 1 clove garlic
- ¼ teaspoon dried thyme
- 1 ½ cups cooked chickpeas or 1 (15 oz) can low sodium chickpeas, drained
- 5 ounces arugula
Directions:
Preheat oven to 400 degrees F. Place beets in baking dish. Add ½ 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 ½ inch pieces.
Place the balsamic vinegar, water, ¼ cup of the walnuts raisins, mustard, garlic and thyme in a high-powered blender and process until smooth.
In a large bowl, combiune roasted beets, chickpeas, arugula and desired amount of dressing. Top with remaining ¼ cup of walnuts.
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