All Photos © Christine Elise McCarthy 2014
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I love beets! I love lemon! I love arugula! I LOVE THIS SALAD! If you are vegan – either just lose the feta cheese or add a vegan alternative. There is enough flavor here that the cheese is just a layer of flavor but the salad doesn’t depend on it.
I roasted the beets days ahead & just used them yesterday. You can do this, too, or roast them as needed. I like having them in the fridge – ready & waiting for me to be inspired to use them. I made this dressing fresh but most any tart dressing would work.
1/3 cup olive oil
juice of one lemon
1 1/2 tsp Dijon
1 garlic clove – minced
S&P to taste
Blend the ingredients & then add more lemon or oil or S&P – to suit your taste.
Roasted Beet and Chickpea Salad with Dill and Arugula
The ratio here is really up to you but here are my suggestions:
2 large beets
1/2 (15 oz) can chickpeas – drained & rinsed
A few cups of arugula
1/2 cucumber – sliced thin
1 cup feta – crumbled
Wash the beets & wrap them in foil with a little olive oil drizzled on them. Roast, wrapped in foil, at 400 degrees for about an hour. Allow to cool & peel. Cut into bite-sized chunks & set aside.
Make the vinaigrette.
Now just layer your ingredients as you like & drizzle with dressing. Lots of freshly cracked pepper adds a nice touch. Eat it up & sit back & think about the fact that your pee will likely be pink tomorrow. 🙂