From the Sensibly Sprouted Kitchen
Beet, Chickpea & Ricotta Salad
Roasted chickpeas, tender beets, and whipped lemon ricotta over microgreens—a colorful plate for lunch or dinner.
Ingredients
- 4 Beet (medium, washed)
- 1 1/2 cup Chickpeas (cooked, patted dry)
- 2 tbsp Extra Virgin Olive Oil (divided)
- 1/2 tsp Garlic Powder (divided)
- 1 tsp Smoked Paprika
- Sea Salt & Black Pepper (to taste)
- 1 cup Ricotta Cheese
- 2 tbsp Lemon Juice
- 2 tsp Chili Flakes (divided)
- 3 cup Microgreens
Nutrition
Amount per serving
- Calories
- 316
- Fat
- 15g
- Carbs
- 35g
- Fiber
- 9g
- Sugar
- 11g
- Protein
- 13g
- Cholesterol
- 30mg
- Sodium
- 137mg
- Potassium
- 607mg
- Vitamin A
- 603IU
- Vitamin C
- 24mg
- Calcium
- 188mg
- Iron
- 4mg
Directions
- 1
Place the beets in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Simmer for 25 to 30 minutes or until the beets are fork-tender.
- 2
Remove the beets from the pot and let them cool slightly. Peel the skins and tops off with your hands under running water. Cut into quarters or wedges.
- 3
Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
- 4
Add the chickpeas to the baking sheet. Add half of the oil, half of the garlic powder, paprika, salt, and pepper. Toss to combine. Spread the chickpeas out into an even layer.
- 5
Bake for 20 to 25 minutes until browned and crispy. Toss halfway through.
- 6
In a bowl, whisk together the ricotta, lemon juice, half of the chili flakes, the remaining garlic powder, salt, and pepper until smooth.
- 7
Divide the microgreens, cooked beets, and chickpeas evenly between plates. Top with the whipped ricotta, drizzle the remaining oil, and sprinkle the chili flakes on top. Enjoy!
Nutrition notes
- Provides fiber from chickpeas and beets.
- Contains protein from ricotta and chickpeas.
- May support heart-friendly eating with olive oil and legumes.