Roast Beet Salad with Kale + Chickpeas

This roasted sweet potato salad features kale, roasted carrots, marinated chickpeas, pepitas, edamame and a tangy balsamic vinaigrette. Colorful and delicious! Makes 4 servings.

Ingredients for the Marinated Chickpeas
1 - 19 oz can of chickpeas, drained and rinsed
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tsp dried oregano
1 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
Optional 1/4 tsp chili flakes

Instructions for the Marinated Chickpeas
Place all the ingredients in a bowl or container, mix well, cover and place in the fridge. They need to marinate for at least an hour but can be leL overnight or even a few days.

For the Balsamic Vinaigrette
3 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon dijon mustard
1 .5 tablespoons maple syrup
1/2 teaspoon sea salt
1/2 tsp black pepper
2 cloves garlic, minced

Instructions for the Vinaigrette
Whisk or shake the ingredients together unGl combined.

Ingredients For the Salad
4 small to medium-sized beets (1 beet per serving)
8 small to medium carrots (2 carrots per serving)
4 cups de-stemmed and finely chopped fresh kale (1 cup per salad)
2 cups frozen shelled and thawed edamame (1/2 cup per salad)
8 tbsp roasted & salted pepitas (2 tbsp per salad)

Instructions for the salad
Wash the beets and carrots (leave skins on) then rub each with a few drops of olive oil. Wrap each beet in foil and place on a parchment-paper lined baking tray. Place the carrots on the baking tray as well and sprinkle with a little salt and pepper.

Roast the carrots unGl they’re very tender, about 30 minutes, depending on size. Once roasted, either chop them up or serve whole on top of your salad.

Roast the beets for 40-50 minutes, depending on size, unGl you can easily pierce them with a fork. When cool, peel the skin and cut off the ends and chop them for the salad.

Remove the kale leaves from the thick stems and chop into small pieces. Add to a large mixing bowl. Add a squeeze of lemon juice and a few drops of olive oil, or add a small amount of the balsamic dressing. Massage the kale with your hands hands for 1-2 minutes. Divide the kale between 4 bowls.

Divide the chopped beets, carrots, edamame, marinated chickpeas and pepitas between the 4 portions. Top each salad with equal amounts of the balsamic vinaigrette. Serve immediately.