Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette beetroot

• Prep Time: 20 minutes

• Cook Time: 35-40 minutes

• Inactive/Chill Time: 15 minutes (for cooling beets)

• Total Time: 1 hour 15 minutes

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Ingredients

*This recipe serves 4 as a main course or 6-8 as a side.*

For the Roasted Beets:

• 4 medium (about 1.5 lbs / 680g) fresh beetroot, scrubbed clean

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

For the Lemon-Garlic Vinaigrette:

• 1/3 cup (80ml) extra virgin olive oil

• 3 tablespoons freshly squeezed lemon juice (from about 1 large lemon)

• 1 small garlic clove, finely minced or pressed

• 1 teaspoon Dijon mustard (acts as an emulsifier)

• 1/2 teaspoon honey or maple syrup (optional, to balance acidity)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

For the Salad Assembly:

• 2 cans (15 oz / 425g each) chickpeas, rinsed and drained

• 4 ounces (115g) high-quality feta cheese, crumbled or cut into small cubes

• 1/2 cup thinly sliced red onion (about 1/2 a small onion)

• 1/3 cup fresh flat-leaf parsley, roughly chopped

• 1/3 cup fresh mint leaves, roughly chopped (optional but highly recommended)

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Instructions

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). This is the ideal temperature to caramelize the beets’ natural sugars without burning them.

1. Prepare the beets: Wearing gloves to prevent staining, peel the raw beetroot using a vegetable peeler. Cut them into uniform 1/2-inch to 3/4-inch cubes. Uniform size ensures even cooking.

2. Roast: Place the cubed beets on a large, foil-lined baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them in a single layer.

3. Cook: Roast for 35-40 minutes, tossing halfway through, until the beets are fork-tender and the edges are slightly caramelized.

4. Cool: Remove from the oven and allow them to cool for at least 15 minutes. Beets can be roasted up to 3 days in advance and stored in an airtight container in the refrigerator.

Step 2: Make the Lemon-Garlic Vinaigrette

While the beets are roasting, prepare the dressing. This simple vinaigrette is an emulsion that will cling beautifully to the chickpeas and beets.

1. In a small bowl or a glass jar with a tight-fitting lid, combine the lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper.

2. Whisk (or shake) to combine. While whisking continuously, slowly drizzle in the 1/3 cup of olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning if needed. Set aside.

Step 3: Assemble the Salad

This salad is best assembled in stages to allow the flavors to meld without the greens (if using) or feta becoming soggy.

1. Prepare the base: In a large, shallow serving bowl or platter, spread the rinsed and drained chickpeas. While the beets are still slightly warm, add them to the bowl. The residual warmth will help the chickpeas absorb the vinaigrette’s flavor.

2. Dress: Pour about 3/4 of the vinaigrette over the chickpeas and beets. Toss gently to combine. Let this sit for 5-10 minutes. This step is key—it allows the starches in the chickpeas and the porous beets to soak up the lemon-garlic flavor.

3. Add remaining ingredients: Add the sliced red onion, fresh parsley, and mint. Toss again.

4. Top and finish: Gently scatter the crumbled feta cheese over the top. Do not toss vigorously after adding the feta to prevent it from turning the salad pink. Drizzle the remaining vinaigrette over the top just before serving. If desired, add a final grind of black pepper.

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Serving & Storage

• Serving: This salad is best served at room temperature, which allows the flavors to be at their peak. It pairs wonderfully with grilled chicken, lamb, or as part of a mezze platter.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the feta may soften and the beets will continue to release their color, turning the chickpeas and dressing a beautiful shade of pink—the flavor remains delicious!

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Nutritional Information

*Nutrition is calculated per serving, based on 4 main-course servings.*