Roasted Beets, Arugula and Chickpea Salad | DrFuhrman.com

Ingredients

• 4 medium beets, scrubbed
• 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 1/2 cups cooked chickpeas or 1 (15 ounce) can no-salt or low-sodium chickpeas, drained
• 5 ounces arugula