Beet, Carrot and Chickpea Salad

They say eat the rainbow - this Beet, Carrot and Chickpea Salad is a great way to start!

Course Salad

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 338kcal

Equipment

Baking Sheet

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.

Notes

You can use all one color beets if that's all you can find.

If you can find thin, whole young carrots, use those instead of the "baby" carrots that are bagged. Those really aren't baby carrots, they are larger carrots cut to size.

If you can't find labne, you can make your own by placing yogurt in a cheesecloth and letting it drain over a bowl in the fridge for a few hours or overnight. It's also good with feta cheese crumbled on top.

Nutrition