Roast Beet Salad
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
- 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.
- 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.
- 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.