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  • Writer's pictureMeagan Currell

golden beet salad with red wine vinegar reduction

This recipe is perfect for fall. Both savory and a little sweet. While beets take a long time to cook, it's well worth the wait!

Beets are a nutrient-dense vegetable that look so pretty on a plate and melt in your mouth when cooked like this. The red wine vinegar is reduced with sugar and cinnamon giving this meal a little sweetness.

Hope you enjoy! xo


4 golden beets

1/2 can chickpeas (~8 oz)

1 tbsp olive oil

1/2 tsp sea salt

1/2 tsp paprika

4 tbsp pistachios

2 oz herb goat cheese

1 cup red wine vinegar

1/4 cup brown sugar

2 cinnamon sticks

recipe (makes 2 servings)

  1. preheat oven to 400F

  2. wrap each beet in foil and place onto a sheet pan

  3. cook in the oven for 90-120 mins

  4. drain and rinse 1/2 can chickpeas and place onto a small sheet pan with 1 tbsp olive oil, sea salt, and paprika

  5. toss chickpeas to coat and place into the oven with the beets, cook for 35-40 mins

  6. while the beets and chickpeas roast, make your red wine vinegar reduction by adding red wine vinegar, brown sugar, and cinnamon sticks to a pot over medium heat

  7. bring to a boil and then bring down to a simmer and continue to stir for 10-15 mins (consistency should be thick enough to drizzle)

  8. take beets out, unwrap them, and peel the skin off using a knife (the skin should come off easily)

  9. cut beets into 1/4" x 1" thick pieces and plate

  10. add roasted chickpeas, pistachios, and goat cheese

  11. drizzle with the red wine vinegar reduction and enjoy!

prep time: 2 hrs

nutrition per serving: 540 calories, 19g protein, 51g carbohydrate, 23g fat, 13g fiber.


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