Roasted beet salad with chickpeas and red onion

Submitted by enr on 13 Jun 2014
3 chapters beet
2 cloves garlic
1 sprig rosemary
3 tbsp olive oil
salt, pepper
1 and 1/2 cup canned chickpeas
1/2 red onion cut into strips
1/2 cup chopped pickles
lemon juice 1/2
1/4 cup crumbled goat feta cheese (fresh soft feta cheese or desalinated brine)
2 tbsp chopped fresh coriander (optional)
Roasted beet salad with chickpeas and red onion
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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.
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13 Jun 2014