Arugula is quite possibly my favorite food.  For sure it’s my favorite green food.  I can’t get enough, and I can’t wait for it to start to grow in the garden.  Also, I love beets, so this salad was a natural for me. Nutrition-wise, this dish truly has everything. The dressing is absolutely scrumptious.  Here’s the recipe for you to think about tonight while it’s snowing outside (again) in Cleveland on the first day of spring.

• 3 large beets
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 1/2 cup walnuts, divided
• 1/4 cup raisins
• 1 teaspoon Dijon mustard
• 1 clove garlic
• 1/4 teaspoon dried thyme
• 1 cup cooked chickpeas
• 1 /2 lb. arugula

Peel scrubbed beets, cut into 1-inch chunks, and roast at 400F in 1 t. olive oil for approx. 30 min.  You can do this the day before if you want.

Process the balsamic vinegar, water, 1/4 cup walnuts, raisins, mustard, garlic and thyme in a high-powered blender until smooth.

In a large bowl, combine roasted beets, chickpeas, arugula and about 3/4 cup of dressing, or more. Sprinkle with the remaining 1/4 cup walnuts.