Chickpea Beet Salad

I love a good green salad but more often than not I make a salad out of other veggies and I find it much more satisfying. I got these gorgeous golden beats from a local organic farm, Dirty Dog Organics , and had some rosemary goat cheese, also local, from my last trip to the farmers market before they closed due to covid-19 and knew they would be perfect together.

Beets are tricky for most people but I personally love them cold with something a little creamy (like a good goat cheese) and a little bit of acid ( like a vinegar or citrus juice).

Servings: 4

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Chickpea Beet Salad

Ingredients:

• 3 golden beets
• 1 tomato
• 1 can garbanzo/chickpeas, drained and rinished
• 2 tablespoons goat cheese
• 1 tablespoon olive oil
• 1/2 tablespoon white balsamic vinegar
• 1/2 tablespoon red wine vinegar
• 1/2 teaspoon dijon mustard
• salt to taste
• black pepper to taste

Instructions:

1. Peel beets and add to a small pot of boiling water to cook beets. Roughly 5 minutes until tender and then drain. 
2. While beets are cooking mix together olive oil, vinegars and dijon mustard and salt and pepper to make the dressing.
3. Mix beets, tomatoes, and chickpeas with dressing and top with goat cheese. 

Notes:

This salad is great to make ahead and take on the go for a quick well balanced lunch.

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