Roasted Beet Salad with Chickpeas and Red Onion

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 4 servings
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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


  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.

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