Roasted Beet Salad with Chickpeas and Red Onion
- 3 medium beets
- 2 cloves garlic, peeled
- 1 sprig rosemary
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 cups canned chickpeas, drained
- 1/2 red onion, sliced
- 1/2 cup roughly chopped dill pickles
- Juice of 1/2 lemon
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Preheat the oven to 350 degrees F.
Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
Recipe courtesy of Guy Fieri
Recipe courtesy of Anne Burrell