Cook what you grow
Roasted Beet and Goat Cheese Salad with Crispy Chickpeas
The bistro pairing done as dinner: sweet foil-roasted beets and creamy goat cheese over greens with crisped chickpeas and a honey-Dijon vinaigrette.
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Ingredients
serves 4From 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