Roasted Beet Salad with Chickpeas and Red Onion

Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
25m Easy 99%
CLASS
Geoffrey Zakarian

Fried Chickpea Salad

10m Easy 100%
CLASS
21m Intermediate 98%
CLASS
9m Intermediate 97%
CLASS

6m Easy 85%
CLASS
22m Easy 97%
CLASS
4m Intermediate 99%
CLASS