Beet, chick pea salad - FineCooking.com

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Beet, chick pea salad

By fuessel44, member

Posted: September 22nd, 2010

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This recipe was created using the Salads Recipe Maker. Created Using: Starter Salads

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spinach

6 cups (lightly packed) baby spinach

3 medium red or golden beets, roasted or steamed, peeled, and cut into 1/4-inch dice

3/4 cup canned chickpeas, drained and rinsed

2 medium oranges, peel cut away and flesh cut into segments

4 oz. soft, mild goat cheese, crumbled

4 oz. sliced bacon or pancetta, cooked until crisp and crumbled

1/2 cup Orange-Fennel Seed Vinaigrette (Get the Recipe)

In a large bowl, combine the baby spinach and diced beets, chickpeas, and orange segments. Add 1/4 cup of the dressing, season with salt and pepper, and toss well. Taste the greens, and adjust seasoning with more salt, pepper, or dressing as needed (you may not need all of the dressing).

Divide the salad between four salad plates. Scatter the crumbled goat cheese and crumbled bacon or pancetta evenly over all four salads.

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