loveandlemons
Beets & Chickpeas with Jalapeño Yogurt
Roasted beets and spiced chickpeas top arugula to make healthy fall or winter salad. Served with a tangy, spicy yogurt sauce. Gluten free & vegan option.
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
📝 Preparation Steps
1
Heat the oven to 375 degrees. Wrap the beets in foil and roast until fork tender, ⏱️ 30-40 minutes. Set aside to cool.
beets (4-5 medium beets)1 lb
2
Heat a drizzle of olive oil in a skillet over medium heat. Add the garlic, coriander, cumin, and paprika and cook for ⏱️ 30 seconds, until aromatic but not burnt. Add the chickpeas and cook until golden brown, stirring occasionally. Season with salt and pepper to taste.
3
Make the yogurt sauce: Mix the yogurt, jalapeño, olive oil, garlic, ginger, lime juice, honey, and salt. Add water one tablespoon at a time if it’s too thick. Taste and adjust seasonings. If your jalapeño was too spicy, add a dash of white wine vinegar.
lime juice, more to taste1 teaspoonhoney1 tablespoon
4
Slip the skins off the cooled beets and slice them. Assemble the salad with handfuls of the arugula, followed by the beets and spiced chickpeas. Add a dollop of the yogurt sauce and garnish with the cilantro and brown mustard seeds.
beets (4-5 medium beets)1 lb
5
Serve with naan bread and extra yogurt sauce on the side.
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