Food, Recipes

Roasted Golden Beet Salad With Chickpeas, Tomatoes & Olives


Roasted Golden Beet Salad With Chickpeas, Tomatoes & Olives

I have a love affair with roasted veggies. Cabbage, sweet potato, carrot, onion, squash…I don’t discriminate. Lately, I’ve been loving roasted beets; unlike their raw counterparts, they become sweet and caramelized in the oven.

In this salad, I mixed beets with chickpeas, tomatoes, and olives for a flavorful lunch or dinner bowl. In order to let the veggies shine, I kept the dressing simple: olive oil, champagne vinegar, and a little bit of lemon juice.

In my mind, there’s nothing better than a simple, healthful, and filling salad, and this Roasted Golden Beet Salad With Chickpeas, Tomatoes & Olives fits the bill perfectly. I recommend serving this salad alongside pasta, soup, or just a crusty slice of sourdough slathered in Earth Balance.

Roasted Golden Beet Salad With Chickpeas, Tomatoes, And Olives


Prep Time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 1-2 servings
  • 1 tablespoon olive oil
  • 2 golden beets, sliced thinly
  • Sea salt and pepper
  • 3 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pitted olives of choice (I like kalamata)
  • 3/4 cup chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • champagne vinegar 1/2 teaspoon
  • Black pepper


1. Heat oven to 400°F. While oven is heating up, toss sliced beet in olive oil, salt, and pepper. Line a baking sheet with parchment paper. Place beets an inch apart on a baking sheet and roast for 30 minutes, flipping them at the 15-minute mark.

2. While the beets are cooking, assemble your salad. Toss greens, tomatoes, and olives in a large mixing bowl.

3. To make the champagne vinaigrette, in a small bowl whisk together a tablespoon of olive oil, lemon, vinegar, and black pepper.

4. When beets are done cooking and have cooled for a few minutes, add them to the salad and top with the dressing. Mix until the dressing is evenly distributed. Serve immediately.

Also by Molly: Salted Caramel Breakfast Bars

Related: Vegan Roasted Rainbow Veggies

Roasted Veggie & Wild Green Salad

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Photos: Molly Lansdowne

Molly Lansdowne

Molly Lansdowne

Contributing Editor at Peaceful Dumpling
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @mollyrose009.
Molly Lansdowne


Vegan. Boston, MA.
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  • Rosey Young

    Hi – this looks really good! When you say Golden Beets ? Do you mean beetroot ( I grow organic veg but have never heard of golden beets?) thank you.

    • Hi Rosey! Yes, I mean beetroot; I think golden beets are more prevalent in certain parts of the world, so depending on where you live, you might have some difficulty finding this variety. That said, feel free to use regular beetroot–the salad will be just as delicious and take on a beautiful crimson hue! Hope you enjoy! xo

      • Rosey Young

        Ah thank you Molly. I shall be trying it on my vegan son when he comes down to visit – thought it would make a tasty lunch. He loves chick peas, and the beetroot is so good for you too! yum yum can’t wait! xx

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