sea salt and freshly ground black pepper, to taste
½ teaspoon garlic powder
¼ cup sliced almonds
1½ tablespoons sugar
8 cups greens (see notes)
1 large avocado, peeled, quartered lengthwise and thinly sliced
1 cup berries, like blackberries or blueberries
2 ears corn, kernels removed from cob
Dressing:
3 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 garlic clove, minced
¼ teaspoon finely grated lemon zest
2 tablespoons chopped fresh chives
sea salt and freshly ground black pepper, to taste
Instructions
Make the salad:
Preheat oven to 400 degrees.
Wrap each beet loosely in foil and place on one side of a baking sheet.
Pat the chickpeas dry with paper towels. Place on the other side of the baking sheet and drizzle with olive oil. Season with salt and toss to coat.
Bake beets and chickpeas for 50-60 minutes, stirring chickpeas every 15 minutes, until beets are fork tender and chickpeas are golden and crispy. Remove from the oven, season chickpeas with pepper and garlic powder, and toss to coat. When beets are cool enough to handle, rub off skins, and cut in half lengthwise and then crosswise into ¼"-thick pieces.
Cook sliced almonds and sugar in a fry pan over medium-low heat, stirring occasionally, until sugar melts, 3-4 minutes. Remove from heat and spread almonds in a single layer on a silicone baking mat to cool.
Divide and arrange greens, avocado, roasted beets, berries, corn, roasted chickpeas and candied almonds among four salad plates.
Make the dressing:
In a small bowl, combine the dressing ingredients (olive oil through chives) and whisk until emulsified. Season with salt and pepper to taste.
To serve, drizzle on salad and season with salt and pepper.