Roasted Beet & Chickpea Salad
There is this moody farmer at my farmer's market who grows the best of everything.
He has so many gorgeous varieties of tomatoes and 5 different kinds of beets. He takes such pride in what he grows and I don't mind paying the extra dollar for his prized produce, I only wish he would smile more. It seems like all this growing and harvesting is making him miserable.
This weekend he had Ace Beets and Burpee's Golden. I couldn't wait to get these babies home. I love my beets.
Growing up I thought beets were disgusting, along with cauliflower, Brussels sprouts and lima beans. I think we all felt this way. Why did my mother BOIL every vegetable to death? We choked on them before we could swallow them.
Now I know better. Beets are like sugar, you can bake cakes with them, roast them for salads, serve them with cheese or eat them like candy.
If you still don't "like" beets, then come over to my house, I will help convert you.
This is an easy salad and was delicious at room temperature or cold from the fridge.
The fresh mint goes really nicely with the earthy flavor of the sweet beets.
It makes for an easy lunch for 3 days in a row! I took this salad to the beach last week and it was perfect.
Chickpea Salad w/ Roasted Beets:
6 beets, red & yellow, stems and greens cut off
2 shallots, minced
2 cans garbanzo beans (chickpeas), rinsed & drained
big handful of fresh mint leaves, chopped
big handful of green onions or chives, chopped
juice of a lemon
3 tbsp of white balsamic or red wine vinegar
6 tbsp of olive oil
sea salt & pepper
1/2 cup of crumbled feta cheese
To roast beets:
Scrub the beets to remove dirt and remove the greens. Place in a roasting pan and drizzle with olive oil and kosher salt. Cover the beets with foil and place in a 400F oven and roast for 1 hour.
Let beets cool with the foil still on for at least an hour until cool enough to handle.
The skins will slip right off and they are ready for cutting or slicing. You can make these the day before and keep them in the fridge.
Slice or cube the beets into any shape you like and mix them in a large bowl w/ the drained chickpeas.
Add the fresh herbs and dressing. Season w/ salt & pepper and taste and adjust seasonings.
Add the feta cheese just before serving and serve on a bed of baby arugula.
Don't worry, if you are using red beets, the chickpeas will turn pink!
Now I am craving chick peas!
I will be sure to hang a copy of this at the stand tomorrow! I am a big beet fan...so looking forward to trying the recipe... a favorite of mine originally from a friend named Ilia...equal parts raw shredded beets and carrots, handfuls of raisins, cashews, parsley to taste and 1/2 c. or so of OJ to cement it altoghter...beautiful and great this time of year...
since I know the farmer won't get on the computer to comment...
the two days leading up to the market last week were 100 degree+ days in which the farmer and crew harvested all of the veggies/flowers to have at the market and the market itself was 95degrees...the farmer gets up at 3AM to load the truck, drive to the market, and have everything ready to sell at 8AM for everyone...the farmer does love farming and the market, especially the customers (some of which he has known for 10+years), but this month and next month are when everything is in, so definitely a lot of good things going on and times when you might get a little moody :)
I didn't mean to offend you or the farmer, and I hope I did not do so in anyway. It was meant in good fun.
I have been buying your great produce since the beginning of the market and that is why I have mentioned it a few times on my blog.
Believe me, if I had to deal with all those customers at 8 a.m. and get up at 3 a.m. in 100F degrees, I would never smile again!