Roasted Beets and Chickpea Salad
MAKES 6 SERVINGS
1 1/2 pounds beets, peeled and cut into 1-inch pieces
1 Tablespoon olive oil
salt and pepper
1 can chick peas, drained and rinsed
1/2 medium red onion, diced finely
4 celery stalks, cut into 1/4-inch-thick slices
juice of 1 lemon
2 tablespoons red wine vinegar
1 tablespoon curry powder
1-inch piece fresh ginger grated
1 garlic clove, minced
1 teaspoon salt
ground black pepper
1/2 cup olive oil
- Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets to enclose. Roast until tender when pierced with a knife, about 45 minutes.
- Toss chickpeas, celery, onions and beets together in a bowl. Dress with vinaigrette, Serve warm or at room temperature.
For the Vinaigrette
Whisk all the ingredients except the olive oil together in a small bowl. Add the olive oil in a slow, thin, steady stream, whisking as you go.