It is my sincere pleasure. This one is for you, Cate!
xoxoxo
Three organic red or orange beets (any size), stems removed, rinsed and dried with paper towel
One 15-oz can organic chickpeas, rinsed and drained and dried (gently) with paper towel
1 bunch organic cilantro, chopped
Extra Virgin Olive Oil
Balsamic Vinegar
Kosher Salt and freshly ground pepper to taste
NOTE: This salad is delicious and fresh tasting but it is also very rich. A little goes a very long way.
Three little beets may not seem like a lot but it is! Trust me.
Heat oven to 375 degrees. (Make sure to have other items to roast so you don't use the oven just for these few beets! I roasted several sweet potatoes at the same time as my beets.)
Lay each beet on a square of tin foil, drizzle a little olive oil over each beet and sprinkle with salt. Close foil to wrap each beet. Place wrapped beets on baking sheet and roast in oven for about 45 minutes. Beets are done when a skewer easily punctures beet.
Let beets cool for a few minutes - until cool enough to handle with your hands but still warm. Use the foil around each beet to rub skin off of beets or use a small knife to peel the skin. Yes, your fingers may be temporarily stained red. This will wash off with soap and water and fade quickly.
Chop beets into small cubes. It is important to add the balsamic vinegar and oil to beets while still warm so they can absorb these flavors. Place chopped beets into a bowl and drizzle with a little bit of olive oil and balsamic. Add the chickpeas and chopped cilantro. Season with salt and pepper.
Taste and add more of any of these as you see fit. Yep - that's all there is to it! Enjoy!
