Roasted Beet Chickpea Kale Salad with Creamy Yogurt Herb Dressing: A bright flavorful power salad to keep you full and satisfied all day, with a great balance of healthy carbs and fiber, vegetarian protein, and vitamins.
Preheat the oven to 450 degrees Line 2 large rimmed baking sheets with parchment paper.
Peel the beets and sweet potato. Cut them all in half, lengthwise. Then slice the halves into thin 1/8th slices.
Pile the slices on one baking sheet. Drizzle with 3 tablespoons olive oil. Toss them well to coat. Then spread the beets and sweet potato slices out in a single layer across two baking sheets. Salt and pepper generously.
Roast the beets and sweet potatoes in the oven for 20-30 minutes, until soft, but crispy around the edges.
Meanwhile, prep the chickpeas and pistachios.
To a blender jar, add the yogurt, lemon juice, garlic, mint, rosemary, honey, remaining tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cover and puree until smooth.
Set out a large salad bowl. Add the chopped kale and chickpeas.
Once the beets and sweet potatoes are out of the oven, allow them to cool for a few minutes. Then move them to the salad bowl.
Pour ¾ of the dressing over the top of the salad and toss. Taste, and add more dressing if desired. Then toss in the chopped pistachios and serve.
Notes
This is a great make-ahead or “meal prep” salad. You can make it at the beginning of the week and enjoy it up to 6 days later.