Beet, Chickpea, & Ricotta Salad
This dish is bright, earthy, and quietly nourishing. Roasted beets, crispy chickpeas, and creamy ricotta come together over fresh greens with a scatter of chili flakes, indulgent to eat and full of the folate, fiber, and protein your body wants when you are eating for fertility.
If you’re getting ready for an embryo transfer, beets are a beautiful fertility-friendly food to help support healthy blood flow to the uterus as you prepare for transfer. A vibrant, nutrient-dense salad built around some of the most talked-about fertility foods. This beet and chickpea salad brings together ingredients that support reproductive health, hormone balance, and the kind of steady nourishment your body wants when you are trying to conceive.
Beets are known to support healthy blood flow and are rich in folate, an essential nutrient before and during early pregnancy. Chickpeas add plant-based protein and fiber, and research has linked getting more protein from plant sources to better ovulatory health. Creamy ricotta brings calcium and a little richness, so this stays satisfying rather than restrictive.
Eating for fertility was never meant to feel clinical. It is about choosing whole, fertility-friendly foods that fit into real life. This easy, high-protein salad works for a quick lunch, a meal-prep option, or a fresh side, and it is naturally vegetarian and gluten-free.
Add it to your weekly rotation and let small, nourishing choices add up.
4 servings
4 Beet (medium, washed)
1 1/2 cups Chickpeas (cooked, patted dry)
2 tbsps Extra Virgin Olive Oil (divided)
1/2 tsp Garlic Powder (divided)
1 tsp Smoked Paprika
Sea Salt & Black Pepper (to taste)
1 cup Ricotta Cheese
2 tbsps Lemon Juice
2 tsps Chili Flakes (divided)
3 cups Microgreens
Directions
Place the beets in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Simmer for 25 to 30 minutes or until the beets are fork-tender.
Remove the beets from the pot and let them cool slightly. Peel the skins and tops off with your hands under running water. Cut into quarters or wedges.
Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
Add the chickpeas to the baking sheet. Add half of the oil, half of the garlic powder, paprika, salt, and pepper. Toss to combine. Spread the chickpeas out into an even layer.
Bake for 20 to 25 minutes until browned and crispy. Toss halfway through.
In a bowl, whisk together the ricotta, lemon juice, half of the chili flakes, the remaining garlic powder, salt, and pepper until smooth.
Divide the microgreens, cooked beets, and chickpeas evenly between plates. Top with the whipped ricotta, drizzle the remaining oil, and sprinkle the chili flakes on top. Enjoy!
Bloom Tip:
Roast your chickpeas until they are golden and crisp, then toss them on just before serving. Warm, crunchy chickpeas against the cool ricotta and earthy beets make every bite better, and a final drizzle of good olive oil ties it all together.