Jane’s Kitchen: Chickpea and Baby Beet Salad with Pickled Red Onions

Servings: 8

1/4 cup cider vinegar
1/4 teaspoon salt
1/2 cup thinly sliced red onion
1 teaspoon Dijon-style mustard
1 (5-ounce) package mixed baby greens
1 (15-ounce) can chickpeas, drained and rinsed
1 (8-ounce) package refrigerated cooked whole baby beets, halved or quartered
1/4 cup roughly chopped fresh chives or other fresh herbs
Cracked black pepper

Combine the vinegar and salt in a small bowl, stirring until the salt is dissolved. Stir in the red onion. Cover and let stand for at least 1 hour. Drain the onion, reserving the vinegar mixture. Whisk the mustard into the vinegar mixture.

Combine the baby greens, chickpeas, beets, and chives in a large bowl. Drizzle with the dressing; toss to coat. Divide among bowls and top with pickled onions and pepper.

NOTE:Toss the salad just before serving so that the baby beets don’t bleed their color into the rest of the ingredients. If you’re not a fan of beets, replace them with diced, steamed winter squash.