Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

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

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  • 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; carbohydrates 32.3g; fat 10.8g; sodium 432.1mg. Full Nutrition
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Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2021
Absolutely wonderful. I doubled the dressing and added chicken for the protein!!! I now love beets! Read More