Roasted Beet, Chickpea, and Feta Salad

Ingredients

• Beets

  Raw

  6 beet or 492g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Feta cheese

  ½ cup, crumbled or 75g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red wine vinegar

  4 tsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

Directions

1. Preheat ove to 400 degrees F.
2. Wash the beets to clean off the dirt and remove the beet greens if they are still attached. Wrap the beets loosely in aluminum foil, then seal tightly to lock in the steam. Place on a baking sheet and roast for 1 hour. For small beets you may reduce the roasting time slightly, and for larger ones you may need to increase it. The beets should be tender, easily pierced with the tip of a knife. Remove from the foil and set aside to cool slightly. Put chickpeas on baking sheet, toss with oil and place in oven for 10 minutes to lightly toast.
3. When cool enough to handle, peel the beets by rubbing off the skins with your fingers. They should remove easily, but use a paring knife if you have any trouble. Cut off the rough end where the greens were attached. Cut the beets into bit-size pieces.
4. In a large mixing bowl, combine the beets, shallot, chickpeas, feta, olive oil, and vinegar. Season with salt and pepper and toss to combine.

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