Roasted Beet Salad With Chickpeas And Red Onion
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
55
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 medium
Beets2 cloves
Garlic (peeled)1 sprig
Rosemary3 tbsps
Olive Oil1.5 cups
Chickpea (canned, drained)1 cup
Cotija Cheese (crumbled)2 tbsps
Cilantro (chopped fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Set the beets, garlic and rosemary on a large piece of aluminum foil
3
Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water
4
Fold the foil up into a pouch and seal the edges
5
Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes
6
When done, remove the beets from the pouch and set them aside until cool enough to handle
7
With a paper towel rub the skins from the beets
8
Cut the peeled beets into bite-size cubes
9
Mince the roasted garlic
10
Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl
11
Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix
12
Transfer the salad to a serving platter
13
Sprinkle with the cotija and cilantro and serve