Carrot & Beet Saladwith Raspberry Balsamic Dressing
- 45 min
- Serves 4
- 9 ingredients
15 minutes to prep, 30 to cook. A vibrant, gluten‑free salad that combines sweet roasted chickpeas, spiralized carrots, and earthy beet with a tangy raspberry balsamic dressing. Fresh cilantro, hemp seeds, and a bright lime finish make it a nutritious, satisfying meal for any time of day.
Free. No account needed.
Method
Preheat the oven to 425°F.
Rinse and drain the chickpeas, then spread them on a baking sheet.
Drizzle the chickpeas with coconut oil and sprinkle with sea salt.
Roast the chickpeas for 25–35 minutes, stirring halfway, until crispy.
Peel the carrots, cut off the ends, and spiralize them using a spiralizer or julienne peeler.
Peel and slice the beet, then add it to the bowl with the spiralized carrots and chopped cilantro.
Toss the vegetables with the Bolthouse Farms organic raspberry balsamic vinaigrette dressing.
Top the salad with the roasted chickpeas, hemp seeds, extra cilantro, and a lime wedge if desired.
Serve immediately and enjoy.
Tips while you cook
- Preheat before prepping
- Start the oven preheat.
- Stir chickpeas halfway
- Rotate the chickpeas once halfway through the 25–35 minute roast.
- Spiralize carrots after roasting
- Prepare the spiralized carrots while the chickpeas are in the oven.
- Toss vegetables before adding chickpeas
- Mix the beet, carrots, and cilantro with the dressing before topping with roasted chickpeas.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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