A few additional vitamins can never hurt, right? No matter if it’s summer or winter. The easiest way to get them into your diet is, of course, with some salad. To avoid eating the same boring green salad all the time, I recommend roasting veggies and use them in your salad. The best example is this Roasted Broccoli, Chickpea & Beet Salad with Feta here. Delicious and easy to prepare.
If you want to prepare salad, you do not necessarily have to roast veggies, of course. But it can’t hurt either. You add a lot of flavors when roasting the veggies. Without the roasting flavors, the broccoli, and chickpeas would be only half as tasty ;P I know – raw and as little processed as possible is better for the vitamins, but sometimes you should forget about that. The salad is still very healthy as it is ;)
We love to prepare salads like this one here with roasted vegetables for dinner, especially when it’s colder outside. You chop a little, mix a little, season a little (or more), and then everything goes into the oven… well and then you can relax. Most of the work is done. Sounds good, right?
In the recipe I describe the preparation in an oven. If you have an AirFryer you can do everything in there as well. It’s usually a little quicker and doesn’t use as much energy. You need an AirFryer that is big enough to roast a decent amount of veggies though. For the best results, the veggies have enough space to roast freely with the hot air being able to do everywhere. If you add a lot of veggies, potatoes, or whatever to an Airfryer, everything sits on top of each other, and it’s harder for the air to get everywhere. You have to shake and turn the contents of the AirFryer often to get a good result. But that’s doable ;P
When the vegetables, feta, and nuts are ready, the only thing missing is a nice salad dressing aka. the vinaigrette. A friend of ours love this dressing with Dijon mustard and maple syrup. And what can I say… the dressing is a perfect fit for the salad here! Some spiciness from the mustard, sweetness from the maple syrup plus the usual suspects for a salad dressing (oil, vinegar, etc.) – a great combination and a great salad in the end.
We normally leave a salad like this one here on the counter for some time, so the ingredients have the chance to get to know each other a bit better. I definitely recommend doing this here as well. It doesn’t have to be an hour, but 10-15 minutes is a good amount of time for that.
If you like similar salads, you should perhaps take a look at these two candidates as well. No less delicious and quite easy to prepare.
INGREDIENTS / ZUTATEN
(4 servings)
For the salad:
some olive oil
2 large broccoli heads
1 can (14 oz.) of chickpeas
1 tsp. Herbes de Provence*
salt, pepper
5.3 oz. (100g) feta, crumbled
2 tbsp. pine nuts
7 oz. (200g) cooked beets*, sliced
For the vinaigrette:
1/3 cup (80ml) extra virgin olive oil
1-2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard*
1 tsp. maple syrup
2 tsp. finely grated fresh ginger
salt, pepper
some chopped flat-leaf parsley
(4 Portionen)
Für den Salat:
etwas Olivenöl
2 große Brokkoli
1 Dose (400g) Kichererbsen
1 TL Kräuter der Provence*
Salz, Pfeffer
100g Feta (oder Hirtenkäse), zerkrümelt
2 EL Pinienkerne (oder andere Nüsse)
200g Rote Bete*, gekocht & in Scheiben
Für die Vinaigrette:
80ml Olivenöl Extra Vergine
1-2 EL Apfelessig
2 EL Dijon Senf*
1 TL Ahornsirup
2 TL frischer Ingwer, sehr fein gerieben
Salz, Pfeffer
etwas glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 425°F (220°C). Line a baking sheet with baking parchment and set aside.
2. Wash/clean the broccoli and cut into small florets. You can use the stems as well – just cut them into small pieces, so they cook properly with the florets. Add to a large bowl. Drain the chickpeas and add to the bowl as well. Drizzle with oil, add the Herbes de Provence, and season well with salt and pepper. Transfer to the baking sheet and distribute evenly. Bake/roast in the middle of the preheated oven for about 20-25 minutes.
3. Crumble the feta and sprinkle together with the pine nuts on top of the veggies and bake/roast for another 10-15 minutes. If you want more browning you can place the baking sheet in the upper third of the oven closer to the heating element. Take it out of the oven and let cool down.
4. For the vinaigrette add the olive oil, vinegar, mustard, maple syrup, and grated ginger to a small bowl and mix until well combined. The oil might not want to be friends with the vinegar and mustard – just keep mixing and everything will eventually come together ;) Season well with salt and pepper. Add your roasted veggies with the drained sliced beets to a serving bowl and drizzle with the vinaigrette. Mix well, sprinkle with some chopped parsley, and serve.
1. Den Ofen auf 220°C (425°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Den Brokkoli waschen/putzen und in kleine Röschen schneiden. Den Strunk des Brokkoli kann man ebenfalls verwenden, wenn man ihn in kleine Stücke schneidet. Alles in eine große Schüssel geben. Die Kichererbsen abtropfen lassen und ebenfalls in die Schüssel dazugeben. Mit Öl beträufeln, Kräuter der Provence darüber geben und gut mit Salz und Pfeffer würzen. Alles gut mischen und auf dem vorbereiteten Backblech verteilen. In der Mitte des vorgeheizten Ofens etwa 20-25 Minuten backen/rösten.
3. Den Feta zerkrümeln und zusammen mit den Pinienkernen über das Gemüse auf dem Blech streuen und dann weitere 10-15 Minuten backen/rösten lassen. Wer etwas mehr Röstaromen möchte, kann das Blech jetzt im oberen Drittel des Ofens platzieren, damit es näher am Heizelement ist – aber Vorsicht, damit nichts verbrennt! Das fertig geröstete Gemüse aus dem Ofen nehmen und abkühlen lassen.
4. Für die Vinaigrette das Olivenöl mit Essig, Senf, Ahornsirup und dem geriebenen Ingwer verrühren. Öl, Essig und Senf wollen hier nur widerwillig zusammenkommen, deshalb muss man vielleicht etwas stärker/länger mixen, bis eine schöne Emulsion entstanden ist. Gut mit Salz und Pfeffer würzen. Das geröstete Gemüse mit der abgetropften Roten Bete in eine Servierschüssel vermischen und mit der Vinaigrette beträufeln. Alles noch einmal gut durchmischen und dann mit etwas gehackter Petersilie bestreuen und servieren.
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Here is a version of the recipe you can print easily.
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Roasted Broccoli, Chickpea & Beet Salad with Feta
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 01:00
- Yield: 4 1x
- Category: Salad
- Cuisine: International
- Diet: Vegetarian
Description
A great salad for dinner all year round – Roasted Broccoli, Chickpea & Beet Salad with Feta. Easy to prepare and extremely delicious.
Ingredients
For the salad:
some olive oil
2 large broccoli heads
1 can (14 oz.) of chickpeas
1 tsp. Herbes de Provence*
salt, pepper
5.3 oz. (100g) feta, crumbled
2 tbsp. pine nuts
7 oz. (200g) cooked beets*, sliced
For the vinaigrette:
1/3 cup (80ml) extra virgin olive oil
1-2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard*
1 tsp. maple syrup
2 tsp. finely grated fresh ginger
salt, pepper
some chopped flat-leaf parsley
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with baking parchment and set aside.
2. Wash/clean the broccoli and cut into small florets. You can use the stems as well – just cut them into small pieces, so they cook properly with the florets. Add to a large bowl. Drain the chickpeas and add to the bowl as well. Drizzle with oil, add the Herbes de Provence, and season well with salt and pepper. Transfer to the baking sheet and distribute evenly. Bake/roast in the middle of the preheated oven for about 20-25 minutes.
3. Crumble the feta and sprinkle together with the pine nuts on top of the veggies and bake/roast for another 10-15 minutes. If you want more browning you can place the baking sheet in the upper third of the oven closer to the heating element. Take it out of the oven and let cool down.
4. For the vinaigrette add the olive oil, vinegar, mustard, maple syrup, and grated ginger to a small bowl and mix until well combined. The oil might not want to be friends with the vinegar and mustard – just keep mixing and everything will eventually come together ;) Season well with salt and pepper. Add your roasted veggies with the drained sliced beets to a serving bowl and drizzle with the vinaigrette. Mix well, sprinkle with some chopped parsley, and serve.
Notes
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