Roasted Beet and Goat Cheese Salad with Crispy Chickpeas

From the garden

• 4 medium beets, scrubbed, tops trimmed to an inch
• 5 oz salad greens (arugula, spinach, or lettuce)
• 1 small shallot, minced

From the pantry

• 1 can canned chickpeas, drained, rinsed, and patted very dry
• 4 oz goat cheese, crumbled
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• ⅓ cup olive oil — divided between vinaigrette and chickpeas
• ½ tsp smoked paprika
• salt — to taste
• black pepper

1. Heat the oven to 400°F. Wrap the beets in a foil packet with a splash of water and roast 45–60 minutes, until a knife slides to the center with no resistance. When cool enough to handle, rub the skins off with a paper towel and cut into wedges.
2. While the beets roast, toss the dried chickpeas with 1 tablespoon of the olive oil, the smoked paprika, and salt, and crisp them in a skillet over medium-high heat (or on a corner of the oven's sheet pan), shaking often, until golden and crackly, 10–12 minutes.
3. Whisk the vinaigrette: shallot, vinegar, Dijon, honey, and a pinch of salt, then stream in the remaining olive oil. Toss the warm beet wedges with a spoonful of it so they drink in the flavor.
4. Just before serving, toss the greens with most of the remaining vinaigrette and spread over a platter.
5. Top with the dressed beets, crispy chickpeas, and crumbled goat cheese. Finish with black pepper and the last of the vinaigrette.