Beets, Carrots and Chickpeas are roasted together for this simple and delicious beet salad.
This salad makes a great side dish salad or it's hearty enough to be a main dish!
I know we're supposed to eat the rainbow. That can be kind of tricky in the middle of winter.
But luckily there are lots of root vegetables that come in a variety of colors. I found these rainbow carrots at the store and fell in love with them.
Pairing them with golden beets and regular beets, makes this salad from Donna Hay not only good for you, but also gorgeous!
If you weren't aware of how healthy beets are, check out this article 9 Impressive Health Benefits of Beets!
Now that I've convinced you how good for you beets are, you'll also want to try our Roasted Beets and Carrots, Roasted Beets and Blood Orange Salad and our ever popular Pickled Beets.
Ingredients.
- Beets - baby beets (small sized beets) are recommended for this recipe. You can use all purple, all golden or a combination.
- Carrots - I was able to find gorgeous rainbow carrots, but you can use what ever you can find.
- Olive oil, brown sugar, fennel seeds.
- Chickpeas - I made mine from scratch using the Instant Pot, but you can use canned.
- Baby Spinach - or your favorite lettuce.
- Lemon juice - fresh squeezed.
- Labne - this is yogurt cheese. I was able to find it at my grocery store. If you can't find it, Greek yogurt works, or you could even strain some yogurt to make your own.
Step by step instructions.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the veggies by peeling and halving the beets. If they are larger beets, quarter them. Peel the carrots and cut them into spears about 4 inches by 1 inch.
In a bowl, toss the beets with the olive oil, sugar, salt and pepper and fennel seeds. Place them on the baking sheet and roast for 10 minutes.
After 10 minutes (careful it's hot) add the carrots, chickpeas. Roast for 20 more minutes.
Place the roasted vegetables and chickpeas in a bowl with the spinach. Pour the lemon juice and olive oil in a jar and shake to combine. Pour over the salad and toss to combine.
Serve with the labne.
This is the perfect year round salad, great in the winter! Sometimes I like to change up the spices, use a little rosemary or thyme in place of the fennel seeds.
It's also good with feta crumbled over the top, instead of serving it with labne.
Simple, bright and colorful, this is the beetroot salad that turns anyone into a beet lover!
Beet, Carrot and Chickpea Salad
Ingredients
- ¾ pound baby beets peeled and halved
- ¾ pound golden baby beets peeled and halved
- ⅓ cup olive oil
- 2 tablespoons brown sugar
- 1 tablespoon fennel seeds
- salt and fresh ground black pepper
- ¾ pound baby carrots trimmed and peeled
- 8 cloves garlic unpeeled (I omitted)
- 3 ½ cup chickpeas if canned, rinse and drain
- 4 oz baby spinach
- ¼ cup lemon juice
- 7 oz store-bought labne
Instructions
- Preheat oven to 400. Place the beets in a bowl with the 2 tablespoons of the oil, the sugar, the fennel seeds and salt and pepper, and toss to combine. Place on a baking tray lined with parchment paper and roast for 10 minutes.
- Add the carrots, garlic and chickpeas to the tray and roast for 20 more minutes. Place the vegetables and chickpeas in a bowl with the spinach. Combine the remaining oil and lemon juice in a jar and shake to combine. Drizzle over the salad. Serve with the labne.
Lisa says
Love the looks of this salad and I'm in the process of roasted my veggies when it occurred to me..........is this salad eaten warm or cold?
Carolyn says
I love all the colors! So pretty!
Bonnie says
Labne is Greek yogurt...Correct?
Pam Greer says
It's actually cheese made from yogurt. So, it's even thicker than Greek yogurt.
Megan says
Love all those colors in this salad!
Carol says
Looks like my kind of salad. Pinned and shared.
Michelle @ Vitamin Sunshine says
This salad 🙂 LOVE everything about it. Those carrots are stunning. Perfect for winter!
Pam Greer says
It is a great winter salad!
Luci says
This looks like a really great side salad. Will have to make it soon
Pam Greer says
You'll have to let me know what you think!
Jacqueline Meldrum says
This is my kind of salad and I love all the coloured carrots. We don't see many of those here in Scotland, generally they are bog standard orange ones.
Pam Greer says
Oh, I hope you can find the colored ones, they are such fun!
Veena Azmanov says
That looks so refreshing Pam.. I love these colored carrots. Wish I got them here!. I often adds chickpeas in our salad too so saving this to try soon. Yum !
Kate | Veggie Desserts says
This is such a lovely salad to make the most of those gorgeous rainbow carrots!
Miz Helen says
Thanks so much for sharing this delicious salad with us at Full Plate Thursday. We will love this combination of vegetables! We always love your recipes at Full Plate Thursday, thanks so much for sharing them with us!
Miz Helen
Ellen Pilch says
That looks so good. I can't wait to have fresh carrots and beets from the garden to make this- it is going to be a long wait.
Ann says
So when can I pop 'round for dinner . . .or lunch . .