Roasted Beet and Chickpea Salad with Herbes de Provence
Time
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Herbes de Provence
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INGREDIENTS
Salad:
2 medium golden beets, diced
2 medium red beets, diced
1 can chickpeas, drained and rinsed
4 cups arugula
1/2 cup red onion, thinly sliced
1/2 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
2 grilled chicken breasts, sliced
Dressing:
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp Dangold’s Herbes de Provence
1 tsp Dangold’s Garlic & Onion
Salt and pepper to taste
DIRECTIONS
Instructions:
- Roast the Beets: Toss diced beets in olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender. Let cool to enhance their natural sweetness.
- Prepare the Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, Dangold’s Herbes de Provence, Dangold’s Garlic & Onion, salt, and pepper. This dressing elevates every ingredient.
- Assemble the Salad: In a large bowl, combine arugula, roasted beets, chickpeas, and red onion. Drizzle with the dressing and toss gently.
- Serve: Top each plate with sliced grilled chicken, crumbled goat cheese, and toasted pumpkin seeds for texture and flavor.
Why It Works:
- This salad embodies the essence of exceptional quality and vibrant flavors. With every bite, you’ll experience the unique spices that make Dangold stand out. Perfect for any occasion, it showcases the beauty of fresh, seasonal ingredients.
Share Your Flavor Innovations:
- We want to see your culinary creativity! Share your takes on this recipe by tagging @dangoldspices. Let’s inspire each other in the kitchen!
