Beet Chickpea Salad

Cooling the beets in the balsamic vinegar mixture allows the sweet tang of the dressing to gently permeate the entire root making for a salad that is good cold or room temperature.

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3-5 beets, any color
1 14 oz can chickpeas, drained
1/4 cup balsamic vinegar
1/4 cup olive oil
1 cup greek yogurt
microgreens, parsley, or dill


  1. Boil or steam roast the beets until tender
  2. Peel the beets and cut into chunks
  3. Immediately dress with the balsamic vinegar, olive oil, and a pinch of salt and pepper
  4. Just before serving spoon the yogurt onto a platter
  5. Toss the beets with the chickpeas and herbs and then pile on top of the yogurt and serve