The combination of beets, quinoa, and chickpeas gives this spring salad a nice boost of fiber, whole grains, and healthy fat. The beets also contribute a good amount of folate, a B vitamin important for healthy red blood cells.
Preheat oven to 400°F. Remove the tops and roots of the beets, and peel each one with a vegetable peeler. Cut the beets into 1-inch chunks. Place the beets on a baking sheet. Toss with oil, salt, and pepper and roast for about 25-30 minutes, until beets are tender.
Meanwhile, clean, dry, and chop off the red stems. Chop the greens and place them in a large bowl.
For the dressing, combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
Add quinoa, chickpeas, and tomatoes to bowl of greens. Toss with generous amounts of dressing.
Recipe and photo provided by Min Kwon, R.D., founder of The Adventures of MJ and Hungryman