Chickpea and Golden Beet Winter Salad with Tahini Dressing and Feta

4 servings

INGREDIENTS:

For beets:

• 3 medium golden beets

• 2 tablespoons red wine vinegar

• ½ teaspoon fine sea salt

For dressing:

• ½ cup tahini

• 2 garlic cloves, minced or pressed

• 2 tablespoons fresh lemon juice

• ½ teaspoon fine sea salt

• ½ teaspoon ground cumin

For salad:

• 1 clamshell (5oz) baby spinach

• 1 can chickpeas, drained and rinsed

• 2 navel oranges, peeled and thinly sliced crosswise

• ½ cup pomegranate seeds

• ⅓ cup toasted pistachios, roughly chopped

• ⅓ cup crumbled Mt VikosⓇ Organic Feta

Try Mt.Viko's feta

DIRECTIONS:

1. Fill a large saucepan or pot with 2” water and place a steamer basket inside. Bring water to a boil, place beets in steamer basket, and cover. Steam until beets are tender, about 30 minutes. Check the water level periodically to make sure the pot doesn’t run dry.

2. Meanwhile, in a medium bowl whisk together tahini, garlic, lemon juice, salt, cumin, and ⅓ to ½ cup cool water until very smooth.

3. When beets are tender, let cool slightly, then slip off the skins and cut into ½” wedges. In a medium bowl toss beet wedges with vinegar and salt.

4. To serve, spread out spinach on a serving platter. Scatter chickpeas on top, then top with beet wedges, orange slices, pomegranate seeds, pistachios, and feta.

5. Pass dressing on the side for drizzling.