Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Roasted beet and chickpea salad served with fresh arugula and toasted walnuts.
Simple and healthy vegan salad with beets and chickpeas.

Roasted Beet and Chickpea Salad with Balsamic Glaze

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Appetizers Salads
Beets and chickpeas are a powerhouse duo. The beets bring deep minerals and natural sugars from the earth, while chickpeas provide hearty plant-based protein. This salad is a celebration of color: the contrast between deep crimson beets and vibrant green parsley is instantly appetizing. The acidity of the balsamic vinegar is essential here to cut through the sweetness of the roasted roots.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet and foil (for roasting)
  • Mixing bowl

Allergen Information

⚠️ Tree Nuts (Walnuts)

Instructions

1 ✓

Preheat your oven to 400°F (200°C). Peel the beets and cut them into 1/2-inch cubes. Toss with a little oil and salt, then spread evenly on a baking sheet.

Tip: The surface of the diced beets will caramelize in the oven, concentrating the sweetness in a way boiling never can.
2 ✓

Roast for about 25-30 minutes until easily pierced with a fork and the edges are slightly crisped. Let cool.

Tip: Cooling is key: if you mix hot beets with arugula, the delicate leaves will wilt immediately and become slimy.
3 ✓

Toast the walnuts in a dry skillet for a few minutes, then crush roughly. Chop the parsley finely.

Tip: Toasting brings out the nutty aroma.
4 ✓

For the dressing, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and pepper until smooth.

Tip: The dark color and sweet-tart profile of balsamic add depth to the vinaigrette.
5 ✓

In a bowl, combine chickpeas, cooled beets, and arugula with the dressing. Top with walnuts and fresh parsley.

Tip: The fresh, grassy flavor of parsley balances the heaviness of the root vegetables.

Recipe FAQ

How long should I roast the beets?
It depends on size. Whole beets can take up to an hour, but if you dice them into cubes, 25-30 minutes is usually sufficient.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 10 oz raw beets
  • 2 cups arugula (approx. 2 oz)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 pinch black pepper
  • 1/3 cup walnuts
  • 1 tsp balsamic vinegar
  • 1 bunch fresh parsley