If you love beets but don’t love what happens when beet juice takes over an entire salad, this beetroot salad is for you.
Instead of tossing everything together from the start, arrange the roasted beets over peppery arugula with crispy chickpeas, salty feta, toasted walnuts, juicy orange, and thinly sliced red onion. Drizzle the honey-Dijon dressing on right before serving, so the colors stay bright and every ingredient keeps its own texture.
And there is one ingredient that makes this much more satisfying than a typical beet salad: crispy roasted chickpeas.
They add savory flavor, plenty of crunch, and enough substance to make this salad work for lunch rather than leaving you hungry an hour later.
Why You’ll Love This Beetroot Salad
Plenty of beet salad recipes exist, but this one is designed to be both beautiful enough for a holiday table and practical enough for a weekday lunch.
Here’s what makes it work:
- Crispy chickpeas add real texture. Instead of relying on soft vegetables and cheese, the salad has a crunchy, savory topping.
- Beets and feta are a perfect match. The natural sweetness of roasted beets balances the salty, creamy feta.
- The honey-Dijon dressing pulls everything together. Its tangy-sweet flavor cuts through the earthy beets and rich walnuts.
- Orange adds brightness. Juicy orange pieces keep the salad from feeling heavy and pair especially well with roasted beets.
- The ingredients stay colorful. Keeping the beets separate until serving prevents the entire salad from becoming pink.
- You can prepare most of it ahead. Make the components ahead of time and assemble the salad when you’re ready to eat.
High-Protein Beetroot Salad with Crispy Chickpeas and Feta
Roasted beets, crispy chickpeas, salty feta, toasted walnuts, and fresh orange come together over peppery arugula with a bright honey-Dijon dressing.
Ingredients
For the Salad
- 2 (8.8-ounce) packages plain pre-cooked steamed beets, drained and cubed
- 1½ (15-ounce) cans chickpeas, drained, rinsed, and thoroughly dried
- 1½ tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5 ounces arugula or mixed greens
- ⅔ cup crumbled feta
- ⅓ cup walnuts, toasted and roughly chopped
- 1 orange, peeled and cut into small segments
- ¼ small red onion, very thinly sliced
For the Honey-Dijon Dressing
- 3 tablespoons olive oil
- 1½ tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the chickpeas.
Preheat the oven to 400°F. Drain and rinse the chickpeas, then pat them very dry with paper towels or a clean kitchen towel. The drier they are, the crispier they will be.
Spread the chickpeas in a single layer on a baking sheet. Toss with olive oil, garlic powder, smoked paprika, salt, and black pepper.
Roast for 25–30 minutes, shaking the pan once or twice, until the chickpeas are golden brown and crisp on the outside. - Prepare the dressing.
Whisk together the olive oil, Dijon mustard, honey, red wine vinegar, lemon juice, garlic, salt, and black pepper until smooth and well combined. - Assemble the salad.
Place the arugula on a large platter or wide serving bowl. Arrange the beets, crispy chickpeas, feta, toasted walnuts, orange segments, and red onion over the greens.
Keeping the ingredients in distinct sections makes the salad more visually appealing and lets readers see every component before tossing. - Dress and serve.
Drizzle about half of the dressing over the salad just before serving. Toss gently, adding more dressing as desired.
Serve immediately while the chickpeas are still crisp.
Notes
Estimated Nutrition Per Serving(Based on 4 servings)
- Calories: ~465 kcal
- Protein: ~13g
- Carbohydrates: ~34g
- Dietary Fiber: ~8g
- Total Fat: ~31g
- Saturated Fat: ~6g
- Sodium: ~420mg
The Secret to Better Crispy Chickpeas
The chickpeas are one of the most important parts of this recipe, so don’t skip the drying step.
Canned chickpeas contain quite a bit of moisture. If you put them straight from the can onto the baking sheet, they are more likely to steam than roast.
After draining and rinsing them, pat them thoroughly dry with a clean kitchen towel or paper towels. Spread them out so they have plenty of room on the baking sheet, then roast until they are golden and crisp on the outside.
They don’t have to be perfectly crunchy all the way through. Look for a toasted exterior that gives the salad a satisfying bite.
How to Keep a Beet Salad From Turning Pink
Beets naturally release their deep red-purple color, especially once they are cut and coated with dressing.
If you want a colorful salad rather than an entirely pink one, the easiest solution is to delay the mixing.
Keep the beets separate while preparing the other ingredients. Arrange everything over the greens shortly before serving, then add the dressing at the end.
You can even let guests serve themselves from the platter if you’re making this for a gathering.
The result is a salad where you can actually see the contrast between the dark red beets, green arugula, white feta, golden chickpeas, and orange.
What to Serve With Beetroot Salad
This salad is substantial enough for a light lunch, but it also works beautifully as part of a larger meal.
Serve it with:
- Grilled or roasted chicken
- Roasted salmon
- A simple grain or rice dish
- Crusty bread
- Roasted vegetables
- Soup for a lighter dinner
For a holiday meal, arrange the salad on a large shallow platter rather than a deep bowl. The wider surface makes the colors and individual ingredients much more noticeable.
Easy Ways to Change This Beet Salad
Beet and Carrot Salad
Add about 1 cup of shredded raw carrots for extra crunch and a brighter orange color.
The carrots work particularly well with the honey-Dijon dressing, making this a good option when you want a more substantial vegetable salad.
Beet and Butternut Salad
For a more autumn-inspired version, add about 2 cups of roasted cubed butternut squash.
The sweet squash complements the roasted beets, while the chickpeas, feta, and walnuts keep the salad from becoming too soft.
Beet and Pomegranate Salad
Replace the orange with ¼ to ½ cup pomegranate arils.
Pomegranate gives the salad a juicy pop of tartness and makes an especially pretty presentation for holiday dinners.
Higher-Protein Beet Salad with Chicken
For a more substantial main-dish salad, add about 2 cups of sliced cooked chicken.
Grilled chicken or shredded rotisserie chicken both work well. Add the chicken just before serving so the salad stays fresh, and the crispy chickpeas retain their texture.
Can You Use Raw Beets?
Yes, although the texture and flavor will be different.
Thinly shave raw beets with a mandoline or vegetable peeler and use them in place of the roasted beets. Raw beets are firmer and have a more pronounced earthy, peppery flavor.
For this particular salad, I prefer roasted or steamed beets because their softer texture and natural sweetness balance the crispy chickpeas and tangy dressing.
Make-Ahead Instructions
This beetroot salad is easiest to prepare ahead when you think of it as several separate components rather than one finished salad.
You can cook and cube the beets ahead of time. You can also whisk the dressing ahead of time.
You can roast the chickpeas ahead, although they have their best texture when freshly roasted. If you prepare them ahead, let them cool completely before storing so they don’t trap steam.
Keep the greens, beets, chickpeas, feta, nuts, fruit, and dressing separate until you’re ready to assemble the salad.
For entertaining, prepare the individual components earlier in the day and assemble the platter shortly before serving.
Frequently Asked Questions
Can I use pre-cooked beets?
Yes. Plain, pre-cooked steamed beets are one of the easiest shortcuts for this recipe and significantly reduce prep time.
Avoid pickled beets unless you specifically want that vinegar-forward flavor.
Can I use canned beets?
You can, although canned beets may be softer than steamed or freshly roasted beets. Drain them very well before adding them to the salad.
If they’re packed in a strongly seasoned liquid, rinse and dry them before using.
How do I make the chickpeas crispy?
The most important step is drying them thoroughly before roasting.
Spread them into a single layer and avoid crowding the pan. Roast until golden and crisp on the outside, shaking the pan once or twice during cooking.
Can I make this beetroot salad ahead of time?
Yes, but don’t fully assemble it too early.
Prepare the beets, dressing, nuts, and other components separately. Assemble the salad shortly before serving and add the dressing at the end.
Can I use another green instead of arugula?
Yes. Mixed greens, baby spinach, or spring greens can all work.
Arugula is my first choice because its peppery flavor contrasts nicely with the sweet beets and honey dressing.
What nuts work best in beet salad?
Walnuts are my first choice because their rich, slightly earthy flavor works particularly well with beets and feta.
Pistachios are also excellent if you prefer a slightly sweeter, more delicate crunch.
Can I add chicken?
Absolutely. Adding cooked chicken makes this a more substantial main-dish salad and an easy way to boost the protein.
Final Thoughts
This beetroot salad is proof that a vegetable-forward salad doesn’t have to be boring—or turn completely pink.
You get tender, sweet roasted beets, crispy savory chickpeas, creamy feta, toasted walnuts, juicy orange, peppery greens, and a bright honey-Dijon dressing in every serving.
The key is to treat the ingredients as individual components instead of tossing everything together too early.
Roast the chickpeas until they’re golden and crisp, keep the beets separate until you’re ready to serve, and add the dressing at the last minute.
That small change makes a surprisingly big difference in both the texture and presentation of the finished salad.
