Hi, I'm the developer of Recipe Cart extension 👋 Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)

roasted beet salad with chickpeas and red onion

4.5

(8)

www.foodnetwork.com
Your Recipes

Cook Time: 20 minutes

Total: 1 hours, 10 minutes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

Export 10 ingredients for grocery delivery

Instructions

Opens tab, helping creators monetize
Filters ad-free recipe at the top of page (Recommended)

Step 1

Preheat the oven to 350 degrees F.

Step 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.

Step 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.

Top Similar Recipes from Across the Web