With almost as much color as flavor, roast beet salad is great when you’re trying to make an impression, or if you just want to take advantage of tasty autumn vegetables.

3 medium beets

2 cloves garlic, peeled

1 sprig fresh rosemary

3 Tbsp extra-virgin olive oil

Coarse sea 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, ricotta, or parmesan cheese

2 Tbsp fresh cilantro, chopped

  1. Set beets, garlic, and rosemary on a large piece of aluminum foil.  Drizzle with 1 Tbsp olive oil, sprinkle with salt and pepper, and add a splash of water.  Fold foil into a pouch and seal edges, then cook in oven at 350F until easily pierced by a knife, about 45-50 minutes.
  2. When beets are finished, remove and let cool.  Then, rub skins from beets using a paper towel, and cut into bite-sized cubes.  Minced the roasted garlic.
  3. Combine beets, garlic, chickpeas, red onion, pickles, and lemon juice in a bowl.  Season with salt and pepper to taste, and drizzle with the remaining 2 Tbsp olive oil, then toss to mix.  Transfer the salad to a serving platter, sprinkle with cheese and cilantro, and serve.
Original recipe found at foodnetwork.com
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