Preheat oven to 180C degrees. Put the beets, garlic and rosemary on a large piece of aluminum foil. Sprinkle with 1 tbsp olive oil, a little salt and pepper and lightly spray with water. Fold fthe oil and turn two edges so as to obtain an envelope. Bake until beets are easily pierced with a knife, 45 to 50 minutes. Remove the beets from fthe oil and allow it to cool. Peel it and cut it into cubes the size of a mouthful. Baked garlic mash. Mix beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, sprinkle with remaining 2 tbsp olive oil and mix. Sprinkle with the feta cheese and coriander (optional) and serve.