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.
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