Great way to use roasted beets and use up all the leftover veggies in your fridge. Also a nice way to incorporate a little bean protein into your diet.

Marci

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr 3 mins
additional:
1 hr 15 mins
total:
2 hrs 48 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Salad:
Vinaigrette:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.

    Advertisement
  • Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.

  • Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.

  • Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.

  • Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.

  • Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.

Nutrition Facts

245 calories; protein 6.5g 13% DV; carbohydrates 32.3g 10% DV; fat 10.8g 17% DV; cholesterolmg; sodium 432.1mg 17% DV. Full Nutrition