Roasted Beet and Chickpea Salad

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Recipe submitted by MirandaKate, 05/19/07

Roasted Beet and Chickpea Salad

Ingredients (use vegan versions):

4-6 medium sized beets
1 can chickpeas (16 oz I guess)
2 tablespoons lemon juice
1.5 tablespoons maple syrup
dried or fresh dill to taste (optional)

Directions:

Roast the beets. I do this by just putting the washed beet on a baking sheet and roasting at about 400 Fahrenheit for at least 1 hour (until they are soft and the skin is pulling away from the flesh).

Peel and discard the skin. Rough chop the beet flesh. Add drained and rinsed chickpeas, lemon and maple syrup, and dill if using, along with beets into a bowl.

Mix well and eat.

Serves: four as a side dish

Preparation time: 1.5 hours to roast beets, 15 minutes to pull it all together


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hopfrog

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Re: Roasted Beet and Chickpea Salad

« Reply #1 on: June 29, 2007, 02:50:31 PM »

Simple and very tasty. It doesn't hurt that beets are my favorite vegetable and chickpeas are my favorite legume. Perfect recipe for me, thanks!


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hopfrog

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Re: Roasted Beet and Chickpea Salad

« Reply #2 on: June 29, 2007, 02:56:34 PM »

I'm not sure why recipes always state to remove beet skin. My beets were organic, and after being roasted the skins are hardly noticeable.


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Im hungry

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Re: Roasted Beet and Chickpea Salad

« Reply #3 on: June 29, 2007, 04:00:54 PM »

Is it best to serve this dish while the beets are still hot? I think I should definetly try it out!


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hopfrog

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Re: Roasted Beet and Chickpea Salad

« Reply #4 on: June 29, 2007, 04:51:55 PM »

Quote from: Im hungry on June 29, 2007, 04:00:54 PM

Is it best to serve this dish while the beets are still hot? I think I should definetly try it out!

I ate about 1/2 of it when the salad was still warm and the other 1/2 after it had been refrigerated. I think it was good both ways.


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MirandaKate

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Re: Roasted Beet and Chickpea Salad

« Reply #5 on: July 07, 2007, 11:48:44 AM »

Its fine hot, room temp or cold according to your preference. My favourite way happens to be at room temp.


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MirandaKate

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Re: Roasted Beet and Chickpea Salad

« Reply #6 on: July 07, 2007, 06:32:54 PM »

Quote from: MirandaKate on July 07, 2007, 11:48:44 AM

Its fine hot, room temp or cold according to your preference. My favourite way happens to be at room temp.

Oh and another thing, like any marinaded salad, this only gets better when the flavours have time to marry a bit so its better the next day.


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sandylane

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Re: Roasted Beet and Chickpea Salad

« Reply #7 on: July 28, 2007, 08:42:15 PM »

I'd never roasted beets before. They are about 10 times more flavorful and complex when cooked this way as opposed to steamed. This recipe was a real delicious surprise. I think the dill made the chickpeas taste more like they belonged in the salad; the herb bought everything together.


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hiimkelsi

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Re: Roasted Beet and Chickpea Salad

« Reply #8 on: October 24, 2007, 08:24:25 PM »

what a creative mix of flavors! I am eating this right now, its so simple and good.


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ward.se

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Re: Roasted Beet and Chickpea Salad

« Reply #9 on: May 07, 2008, 01:50:33 PM »

I omitted the maple syrup, added garlic and black pepper, and let it rest in the fridge overnight. Now I can't stop eating it. I think I may need a support group to break me of my newfound addiction.


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formercarnivor

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Re: Roasted Beet and Chickpea Salad

« Reply #10 on: July 18, 2008, 10:33:26 PM »

so i finally cooked...yes, me. and i tried this dish because i think beets have an amazing earthy sweet flavor. combine them with the chickpeas and wow, even i did pretty good! ( mine didnt look like the pics though ) I wont say yummy because that word is way over used on this web site but i will say yum-ma-licious!


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IlansterMonster

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Re: Roasted Beet and Chickpea Salad

« Reply #11 on: November 08, 2008, 01:46:11 AM »

I have been wanting to make this for quite sometime now!
It was unlike anything I have ever had before but my roomie and I enjoyed it for sure.
I made a few changes though. I added some fresh steamed broccoli, diced carrots and diced red pepper. I also didnt have any lemon juice so I used malt vinegar and just added some lemon pepper. I also didnt have syrup so I used light agave and it worked out great I think I threw in a little too much dill but thats alright-I love dill do I dont mind too much!
I have a feeling that what is leftover is going to taste even better tomorrow. Thanks alot for the recipe.


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