Roasted Beet and Chickpea Salad
4-6 medium sized beets
1 (15 ounce) can chickpeas
2 tablespoons lemon juice
1 1/2 tablespoons maple syrup
dried or fresh dill, to taste, optional
1. Preheat oven to 400 degrees F. Put the washed beets on a baking sheet and roast for at least 1 hour (until they are soft and the skin is pulling away from the flesh).
2. Peel and discard the skin. Roughly chop the beet flesh. Add drained and rinsed chickpeas, lemon and maple syrup, and dill if using, along with beets into a bowl.
3. Mix well and eat.