Roasted Beet Salad with Chickpeas and Red Onion

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

Ingredients

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

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Balsamic Roasted Beet Salad

Beet and Goat Cheese Arugula Salad

Roasted Beet Salad

Roasted Beet Salad

Roasted Beet Salad

Roasted Beet Salad

Roasted Beet Salad

Roasted Beet Salad