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Creamy Beet Green Chopped Salad

Creamy Beet Green Chopped Salad


For the salad:

  • 1 bunch of beets, including fresh greens
  • 1 tablespoon olive oil
  • 1 cup quinoa, cooked and cooled
  • 1 cup chickpeas
  • 1/2 cup cherry tomatoes, halved

For Green Goddess dressing:

  • 1/2 cup Greek yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup sour cream
  • 1/4 cup snipped chives
  • 1/4 cup chopped fresh basil
  • 2 chopped fresh basil
  • 2 teaspoons chopped anchovy (about 2 fillets)
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 400 degrees 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.
  2. Meanwhile, clean, dry, and chop off the red stems. Chop the greens and place them in a large bowl.
  3. For the dressing, combine all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
  4. 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

Nutrition Information

Per serving: 194 kcal cal., 9 g fat (2 g sat. fat), 44 g carb., 7 g fiber, 3 g sugar, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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