Description
A vibrant and nutritious Roasted Beetroot and Broccoli Salad featuring tender roasted vegetables, protein-rich chickpeas, and a tangy maple-tahini dressing, perfect for a wholesome and flavorful meal or side dish.
Ingredients
Vegetables & Legumes
- 3 cups broccoli florets (bite-sized pieces)
- 3 cups cubed beets (bite-sized pieces)
- 1.5 cups chickpeas (cooked or canned, approx. 15-ounce can)
Other Ingredients
- 3 tablespoons dried cranberries
- 3 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 425℉ (218℃) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare and Roast Vegetables: Chop the broccoli into small florets and peel and cube the beets into half-inch pieces. Spread the broccoli, beets, and chickpeas evenly on the prepared baking sheet. Season with salt and black pepper to taste. Roast in the oven for 25-30 minutes, or until the beets are fork tender and the vegetables are slightly caramelized. Remove from the oven and let cool slightly.
- Make the Dressing: While the vegetables roast, combine tahini, apple cider vinegar, maple syrup, garlic powder, and ginger powder in a small bowl. Whisk together until smooth and well combined.
- Combine Salad: In a medium to large bowl, mix the roasted beets, broccoli, chickpeas, and dried cranberries. Pour the dressing over the mixture and stir well to coat all ingredients evenly.
- Serve: Enjoy the salad fresh for the best texture and flavor. This dish works well as a hearty side or a light main course.
Notes
- You can use canned chickpeas for convenience; just rinse and drain them before roasting.
- Adjust the maple syrup quantity in the dressing to taste if you prefer a sweeter or less sweet salad.
- If you prefer, add some toasted nuts or seeds for extra crunch and nutrition.
- This salad is best eaten on the day it is made to maintain the crispness of the roasted vegetables.
- Leftovers can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegetarian
