| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 medium beets
- 2 cloves garlic, peeled
- 1 sprig rosemary
- 3 tablespoons olive oil
- Kosher 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 cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 350 degrees F.
- Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
- Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 238 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 7 mg |
| Sodium | 432 mg |
Reviews
Love this recipe! So easy to make and super delicious
Wow, lovely beet recipe!
Great salad
I didn’t have cojita cheese so substituted feta. So delicious!!
Very tasty! Trying to eat more veggies so thought this would be a good way . Delicious
Honestly surprised by how much i liked this. I was skeptical because it seemed like a lot of bold flavors but was perplexed (and pleased) by how mild it turned out. I didn’t have any rosemary on hand so i omitted that, and subbed feta for the cotija, but even with those changes it was quite good. Lots of health benefits to this salad, too! Next time i would definitely add more dill pickle, the real star of the dish.
We like it a lot. Originally, I had omitted the rosemary, cheese and cilantro and I cut up the beets in to cubes while raw and just microwaved them for 20 minutes and also microwaved the garlic. Now days, I omit the garlic and sometimes the chickpeas while making equal parts of beets to pickles. A massive bowl goes within a day.
A bit boring. After following the recipe exactly and tasting it, I added balsamic vinegar and a bit of cumin. Still just okay.
Almost didn’t try it because I don’t care for Mr. Fieri , but it had great flavor.
Very good–do not skip the pickles it really added to the flavor and crunch of the salad. I will most definitely make this again.