Roasted Golden Beet, Carrot, & Chickpea Salad
(Serves ~2-4 portions)
Preheat oven to 400F. Line a baking tray with parchment paper, set aside.
In a large bowl mix together:
4-5 medium carrots, julienned
4-5 golden beets, peeled and cut into half moons
1 red onion, sliced
1 28oz can chickpeas, drained & rinsed
1 tbsp avocado oil
Salt and pepper
Spread mixture in a single layer across the baking sheet & roast for ~30-40 minutes (until vegetables are tender and beginning to brown). Mix together:
Juice of 1 lemon
1 tbsp Dijon mustard
3 cloves of garlic, minced
1/4 cup olive oil
Black pepper (to tadte)
Combine roasted vegetable & chickpea mixture & dressing in a bowl (*Note you might not want all of the dressing)
1 bunch of Italian parsley, roughly chopped.
Adjust seasonings as needed.
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