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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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