Prep Time: 15 minutes (30–45 minutes if cooking fresh beets)
Cook Time: 40–50 minutes (if roasting beets)
Total Time: 15–60 minutes
Servings: 4

Ingredients

Salad

• 3 medium beetroots, roasted or boiled, peeled and cut into ¾-inch cubes
• 1 (15 oz/425 g) can chickpeas, drained and rinsed
• 7 oz (200 g) feta cheese, cut into cubes
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, chopped (optional)
• 1 tablespoon chives, chopped (optional)

Lemon Dressing

• 3 tablespoons extra virgin olive oil
• 1½ tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• Salt, to taste
• ¼ teaspoon freshly ground black pepper

Optional Garnishes

• Toasted pumpkin seeds
• Toasted walnuts or pecans
• Sesame seeds
• Fresh dill
• Cracked black pepper

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Instructions

1. Prepare the Beetroot

If using fresh beets:

• Roast at 400°F (200°C) for 45–60 minutes until tender.
• Cool, peel, and dice.

Or boil for 35–45 minutes until fork tender.

2. Make the Dressing

Whisk together:

• Olive oil
• Lemon juice
• Lemon zest
• Dijon mustard
• Honey
• Garlic
• Salt and pepper

Mix until smooth.

3. Assemble

In a large bowl combine:

• Beetroot
• Chickpeas
• Parsley
• Mint
• Chives

Pour dressing over and toss gently.

4. Add Feta

Fold in feta cubes carefully so they stay intact.

5. Chill

Refrigerate for 15–30 minutes for the best flavor.

Serve cold or at room temperature.

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Nutrition Information (Approximate per serving)

• Calories: 330–360
• Protein: 12–14 g
• Carbohydrates: 24 g
• Fiber: 7 g
• Fat: 20 g
• Saturated Fat: 7 g
• Sugar: 8 g
• Sodium: 550–650 mg

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Nut Information

As written:

• Contains: Milk (feta cheese)
• Naturally free of: Peanuts and tree nuts

If adding walnuts or pecans:

• Contains tree nuts.

Cross-contact note:

• If serving someone with a severe nut allergy, verify that the feta cheese and packaged chickpeas were processed in facilities that do not handle nuts if cross-contact is a concern.

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Storage

• Refrigerate in an airtight container for up to 3 days.
• Best enjoyed within 24 hours.
• Do not freeze, as the feta and beets change texture.

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Variations

• Add baby spinach or arugula.
• Substitute goat cheese for feta.
• Add quinoa for a heartier meal.
• Mix in cucumber and red onion.
• Top with avocado before serving.

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Frequently Asked Questions (Q&A)

Q: Can I use canned beets?
A: Yes. Drain well and pat dry to avoid watering down the salad.

Q: Can I make it ahead?
A: Yes. Prepare up to one day ahead and add the feta just before serving for the best texture.

Q: Is this salad gluten-free?
A: Yes, provided all packaged ingredients are certified gluten-free if needed.

Q: Can I make it vegan?
A: Yes. Replace feta with a plant-based feta or omit it.

Q: Can I use dried chickpeas?
A: Yes. Cook about 1 cup dried chickpeas, which yields approximately 3 cups cooked.

Q: What herbs work best?
A: Parsley, dill, mint, and chives all pair well with beetroot.

Q: What proteins can I add?
A: Grilled chicken, salmon, shrimp, or tofu make excellent additions.

Q: What pairs well with this salad?
A: Grilled meats, roasted vegetables, crusty bread, quinoa, or a light soup.

Q: Why are my beets watery?
A: Drain cooked or canned beets thoroughly and let them cool before mixing with the dressing.

Q: Can I meal prep this recipe?
A: Yes. Store the dressing separately and combine with the salad shortly before serving for the freshest flavor.