Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Baked beet salad with chickpeas and red onion - a detailed recipe.

Ingredients:

• 3 medium-sized beets
• 1.5 cups canned chickpeas, drained
• 2 peeled cloves of garlic
• 1 sprig of rosemary
• 3 tbsp. l. olive oil
• 0.5 red onion, chopped
• 0.5 cup coarsely chopped pickles
• Juice of half a lemon
• 0.25 cups grated soft Cotija cheese (Mexican cheese)
• 2 tablespoons chopped cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beet, chickpeas, Cotija cheese, rosemary, cilantro

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  Place the beets, garlic, and rosemary on a large piece of foil. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and add a splash of water. Wrap in foil and seal the edges. Place in the oven and bake until the beets are easily pierced with a knife, 45-50 minutes.
  
  Remove the cooked beets from the foil and let them cool enough to handle. Peel the beets using paper towels. Dice the peeled beets. Chop the roasted garlic.
Step 2
• In a bowl, combine the beets, garlic, chickpeas, red onion, cucumbers, and lemon juice. Season with salt and pepper, drizzle with 2 tablespoons of olive oil, and toss. Transfer the salad to a serving dish. Sprinkle with cheese and cilantro and serve.
  
  Recipe beetroot and lentil salad.

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