Ingredients
Salad
- 4 medium beetroots — 600–700 g / 1.3–1.5 lb
- 1½ cups cooked chickpeas — 250–270 g, drained
- 150 g / 5 oz feta cheese, cut into cubes
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh mint, chopped
- 2 tbsp fresh dill, chopped, optional
- 2 tbsp pumpkin seeds, optional
- 1–2 tbsp pomegranate seeds, optional
- Salt and freshly ground black pepper
Lemon-garlic dressing
- 4 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red-wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- 1 tsp honey or maple syrup
- ½ tsp dried oregano
- ¼ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
Method
1. Roast the beetroot
Heat oven to 400°F / 200°C.
Wash the beetroot thoroughly and trim the tops and roots.
For whole beetroot, wrap each one loosely in foil and place on a baking tray.
Roast for approximately 35–50 minutes, depending on size.
They’re ready when a knife or skewer slides easily into the center.
Allow to cool until comfortable to handle, then peel.
Cut into approximately 1-inch / 2.5-cm cubes.
Shortcut: For faster preparation, peel the raw beetroot, cut it into cubes, toss with 1 tbsp olive oil and roast uncovered for 25–35 minutes, turning once.
2. Prepare the chickpeas
Drain and rinse the chickpeas thoroughly.
Pat them dry with a clean kitchen towel or paper towels.
For extra flavor, toss them with:
- ½ tbsp olive oil
- pinch of salt
- ¼ tsp cumin
- pinch of black pepper
You can use them directly, as shown in the photograph, or roast them at 400°F / 200°C for 15–20 minutes for a slightly crispy texture.
3. Make the dressing
Whisk together:
4 tbsp olive oil + 2 tbsp lemon juice + 1 tbsp red-wine vinegar + Dijon + garlic + honey/maple syrup + oregano + cumin + salt + pepper.
Taste and adjust.
- Too sharp → add another ½ tsp honey.
- Too sweet → add a little more lemon.
- Too thick → add 1 tsp water.
- Needs more flavor → add another pinch of salt.
4. Assemble
Place the roasted beetroot in a large bowl.
Add:
- chickpeas
- parsley
- mint
- dill
Pour over approximately ⅔ of the dressing.
Gently toss.
Be careful not to aggressively mix the feta into the beetroot, otherwise the whole salad can become pink.
5. Add the feta
Transfer the salad to a serving bowl.
Scatter the feta cubes over the top.
Add the remaining dressing.
Finish with:
- fresh parsley
- mint
- black pepper
- optional pumpkin seeds
- optional pomegranate seeds
Serve immediately or refrigerate for up to 2 days.
Nutrition
Approximate values per serving, assuming 6 servings and including feta but excluding optional seeds:
| Nutrient | Approx. amount |
|---|---|
| Calories | 330–360 kcal |
| Protein | 12–14 g |
| Total fat | 19–21 g |
| Saturated fat | 5–6 g |
| Carbohydrates | 32–36 g |
| Dietary fiber | 8–9 g |
| Total sugars | 10–12 g |
| Added sugar | ~2 g |
| Sodium | 500–650 mg |
| Potassium | 600–750 mg |
| Calcium | 180–230 mg |
| Iron | 3–4 mg |
Actual nutrition will vary with the size of the beetroot, amount of dressing, chickpea brand, and feta used.
Nut & allergen information
Nuts
No nuts are required in this recipe.
It is naturally peanut-free and tree-nut-free when made with the ingredients listed.
Optional seeds
Pumpkin seeds are seeds, not tree nuts, but if you’re cooking for someone with a severe allergy, check the package for cross-contact warnings.
Contains
- Milk: feta cheese
- Mustard: Dijon mustard
Gluten
The recipe is naturally gluten-free, provided your Dijon mustard and other packaged ingredients are certified/labelled gluten-free where necessary.
Dairy-free option
Replace feta with a plant-based feta alternative, or use diced avocado for a different creamy element.
Vegan option
Use vegan feta and maple syrup instead of honey.
Nut-free dressing
The dressing contains no nut oil. Use extra-virgin olive oil as specified.
For the closest result to the photo
Use large chunks of roasted beetroot rather than grated beetroot, keep the chickpeas whole, cut the feta into chunky cubes, and add the herbs after the beetroot has cooled slightly. This preserves the distinct red, golden, white, and green colors.
For a more restaurant-style finish, drizzle 1 tsp extra-virgin olive oil and a little fresh lemon juice over the finished salad just before serving.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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