Roasted Beet Salad with Chickpeas and Red Onion
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 238
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 7
- Sodium
- 432
- Total: 1 hr 10 min
- Active: 20 min
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
- 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.