Roasted Beet And Chickpea Salad Food

BEET AND CHICKPEA SALAD WITH ANCHOVY DRESSING

Steps:

• Peel the beets and dice, slice or cut in wedges. Combine with the chickpeas and parsley in a large salad bowl.
• Mash together the anchovy fillets and the garlic in a mortar and pestle until they have been reduced to a paste. Add the vinegar and lemon juice and mix together well with the pestle or with a fork. Work in the olive oil. Season with pepper. Toss with the beets and serve.

VEGAN ROASTED BEET SALAD

Steps:

• Start with the marinated chickpeas. They need to sit for a minimum of 1 hour but can be left up to overnight or even a few days. To make them, place all the ingredients in a bowl or container, mix well, cover and place in the fridge.
• Preheat the oven to 425 F. Give the beets and carrots a quick wash and scrub (leave skins on) then rub each with a few drops of olive or avocado oil. Wrap each beet in foil and place on a parchment-paper lined baking tray. Place the carrots on the baking tray as well and sprinkle with a little salt and pepper.
• Roast the carrots until they're very tender and starting to bubble and brown, about 30-40 minutes, depending on size. Once roasted, either chop them up or serve whole on top of your salad. I like leaving them whole as they're so tender you can easily chop with a fork while eating your salad.
• Roast the beets for 40-60 minutes, depending on size, until you can easily pierce them with a fork. Once tender, remove from the oven, open the foil and let them cool until you can handle them, about 15-20 minutes. Once they've cooled down, you can peel the skin off, cut off the ends and chop them for the salad.
• While the carrots and beets are roasting, make the balsamic vinaigrette by whisking or shaking the ingredients together until combined. Be sure to mix it again before adding to your salad as the oil may separate.
• Remove the kale leaves from the thick stems and chop it into small pieces. Add to a large mixing bowl. Add a squeeze of lemon juice and a few drops of olive or avocado oil, or add a small amount of the balsamic dressing. Massage the kale with your hands hands for 1-2 minutes. Massaging the kale is optional but helps to soften it and improve the taste. I prefer it to be massaged before using in the salad. Divide the kale between 4 bowls, plates or food storage containers.
• Divide the chopped beets, carrots, corn, marinated chickpeas and pepitas between the 4 portions.
• Top each salad with equal amounts of the balsamic vinaigrette.
• Serve immediately.

ROASTED BEET AND CHICKPEA SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.
• Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.
• Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.
• Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.
• Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.
• Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.

ROASTED CAULIFLOWER + CHICKPEA + GOLDEN BEET SALAD

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with a silpat, parchment paper or lightly grease with oil.
• Place the prepared cauliflower on one side of the baking sheet and the diced beets on the other. Sprinkle the chickpeas evenly over top both the cauliflower and beets. Add a small drizzle of olive oil over top, gently toss each vegetable with your fingers, making sure to keep them on their sides as much as possible. Sprinkle with a little garlic salt (or mineral salt and dash or two of garlic powder). Place baking sheet on the middle rack and roast for 40 minutes, stirring half way through.
• In a small bowl, combine the lemon juice, vinegar, sumac and garlic. If not using sumac, add a few twists of fresh cracked pepper for a lemony-pepper dressing.
• In a large serving bowl, add the greens of choice, roasted vegetables and chickpeas, tomatoes, and parsley. Top with the dressing and give a good stir. Add salt & pepper to taste.
• Serve in individual bowls with a sprinkle of pepitas and sliced avocado.
• Serves 2 - 3

CHICKPEA BEETROOT SALAD

Steps:

• Comine beetroot, apple, onion, feta cheese, chickpeas and parsely in a big bowl.
• In a dressing shaker mix together the olive oil, lemon juice, vinegar and sugar.
• Pour over veggies and combine. Allow flavours to blend for 20 minutes.
• Enjoy!
• Note: For a change you can also make this using mozarella cheese and fresh thyme.

ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION

Steps:

• 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.