Efrat's Notebook
  • Salads
  • Vegetarian
  • Vegan
  • Gluten-Free

Roasted Beet and Chickpea Salad Draft

Oven-roasted beets with chickpeas and scallions in a lemon, cumin and garlic dressing. I make it a day ahead and add the arugula just before serving.

  • Prep20 min
  • Cook1 hr 30 min
  • Total1 hr 50 min
  • KashrutParve

What you need

Amount:×1

Dressing

To serve

How I make it

Beets and dressing

  1. Preheat the oven to 350°F (180°C).

  2. Wrap each beet in aluminum foil.

  3. Roast for 1 to 1½ hours, until tender.

  4. Let cool, peel and cut into sticks.

  5. Shake the dressing ingredients together in a jar.

Salad

  1. Combine the beets with the chickpeas and scallions.

  2. Add the dressing and toss lightly. Taste and adjust the seasoning.

  3. Just before serving, toss with the arugula and serve.

What I've learned

  • I can make the salad, without the arugula, up to 24 hours ahead and keep it in the fridge.

Source: ChefEf (chefef.com)