Introduction
This Warm Beet & Chickpea Salad with Burrata and Lemon-Tahini Dressing is a vibrant, flavorful, and nutritious dish that’s perfect for any season. The earthy sweetness of roasted beets pairs beautifully with the creamy burrata and the hearty texture of chickpeas. The star of the show, however, is the tangy, nutty lemon-tahini dressing that ties all the ingredients together. Whether you’re looking for a light lunch, a starter, or a side dish for a special dinner, this salad delivers a satisfying balance of flavors and textures. Plus, it’s packed with nutrients, making it a healthy yet indulgent choice.
Ingredients
- For the Salad:
- 3 medium beets (red or golden), peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups arugula or baby spinach
- 1 ball of burrata cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
- For the Lemon-Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon maple syrup or honey
- 1 garlic clove, minced
- 2-3 tablespoons water (to thin the dressing)
- Salt and black pepper, to taste
- For Garnishing:
- Fresh parsley, finely chopped
- Zest of 1 lemon
- Toasted sesame seeds or sunflower seeds
Preparation
Step 1: Prepare the Beets
Preheat your oven to 400°F (200°C). Place the diced beets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized.
Step 2: Cook the Chickpeas
While the beets are roasting, heat a skillet over medium heat. Add a tablespoon of olive oil, followed by the chickpeas. Sauté for 5-7 minutes, seasoning with salt and black pepper. Cook until the chickpeas are slightly crispy and golden brown.
Step 3: Make the Lemon-Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, whisking until the dressing is smooth and creamy. Adjust seasoning to taste.
Step 4: Assemble the Salad
On a large serving platter, spread a bed of arugula or baby spinach. Add the warm roasted beets and chickpeas on top. Tear the burrata cheese into pieces and place it over the salad.
Step 5: Dress and Garnish
Drizzle the lemon-tahini dressing generously over the salad. Sprinkle with fresh parsley, lemon zest, and toasted sesame seeds or sunflower seeds for extra texture.
Cooking Note
- You can prepare the dressing in advance and store it in the refrigerator for up to a week.
- For a deeper flavor, try marinating the chickpeas in olive oil, lemon zest, and spices before sautéing.
- If you prefer a vegan option, skip the burrata or replace it with avocado slices.
Serving Suggestions
This salad is best enjoyed slightly warm, but it’s also delicious at room temperature. Serve it as a standalone meal for a light lunch or pair it with grilled chicken, fish, or crusty bread for a more substantial dinner. It also works well as a side dish for a holiday spread or a casual family gathering.
Tips
- To save time, you can use pre-cooked beets available at the grocery store.
- For extra crunch, add roasted nuts like almonds or walnuts.
- Experiment with different greens like kale or mixed salad leaves for variation.
- Make it a complete meal by adding a protein source like grilled chicken, tofu, or quinoa.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per serving, based on 4 servings):
- Calories: 320 kcal
- Protein: 11 g
- Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Sodium: 420 mg
Conclusion
This Warm Beet & Chickpea Salad with Burrata and Lemon-Tahini Dressing is an elegant, nourishing, and delicious dish that brings together a medley of textures and flavors. Whether you’re a fan of creamy cheese, love the earthy notes of beets, or crave the nutty goodness of tahini, this salad won’t disappoint. Perfect for entertaining guests or simply treating yourself to a wholesome meal, it’s a must-try recipe that’s sure to become a favorite.
Print
Warm Beet and Chickpea Salad with Burrata and Lemon-Tahini Dressing
- Total Time: 45 minutes
Ingredients
- For the Salad:
- 3 medium beets (red or golden), peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups arugula or baby spinach
- 1 ball of burrata cheese
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
- For the Lemon-Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon maple syrup or honey
- 1 garlic clove, minced
- 2–3 tablespoons water (to thin the dressing)
- Salt and black pepper, to taste
- For Garnishing:
- Fresh parsley, finely chopped
- Zest of 1 lemon
- Toasted sesame seeds or sunflower seeds
Instructions
Step 1: Prepare the Beets
Preheat your oven to 400°F (200°C). Place the diced beets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized.
Step 2: Cook the Chickpeas
While the beets are roasting, heat a skillet over medium heat. Add a tablespoon of olive oil, followed by the chickpeas. Sauté for 5-7 minutes, seasoning with salt and black pepper. Cook until the chickpeas are slightly crispy and golden brown.
Step 3: Make the Lemon-Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, whisking until the dressing is smooth and creamy. Adjust seasoning to taste.
Step 4: Assemble the Salad
On a large serving platter, spread a bed of arugula or baby spinach. Add the warm roasted beets and chickpeas on top. Tear the burrata cheese into pieces and place it over the salad.
Step 5: Dress and Garnish
Drizzle the lemon-tahini dressing generously over the salad. Sprinkle with fresh parsley, lemon zest, and toasted sesame seeds or sunflower seeds for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sodium: 420mg
- Protein: 11g