Roasted Beet Salad with Wild Rice, Goat Cheese & Chickpeas

Name: Roasted Beet Salad with Wild Rice, Goat Cheese & Chickpeas
Ingredients: ¼ cup (60 mL) pecan pieces or halves, toasted; ¼ cup (60 mL) pecan pieces or halves, toasted; 1 to 2 chard or kale leaves, tough rib removed and remainder chopped; 1 to 2 chard or kale leaves, tough rib removed and remainder chopped; 1½ lb (680 g) beets, about 3 medium; ½ cup (125 mL) wild rice; 5 oz (150 g) soft goat cheese; ⅓ cup (80 mL) olive oil; 2 green onions, sliced; 1 cup (250 mL) cooked chickpeas, or half a 19 oz (540 mL) can, rinsed and drained; 1 Tbsp (15 mL) balsamic vinegar; 2 Tbsp (30 mL) red wine vinegar; 1 garlic clove, crushed; 2 Tbsp (30 mL) maple syrup; Salt and pepper to taste; Salt and pepper to taste

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

We love this salad at big meals, especially in the fall. It’s wickedly healthy, and the colours are vibrant—saves the festive table from too many shades of brown! Roasting brings out the natural sweetness of the beets, and of course you can roast them ahead of time (tuck them into the oven while you’re baking something else—multitasking at its finest). The flavours in this salad really marry well, and leftovers keep easily for a few days in the refrigerator.

Ingredients

Vegetarian
Gluten-free
Autumn

Ingredients

Method