Beets & Chickpeas with Jalapeo Yogurt

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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.

salads

There are few foods in this world (very few) that Jack won’t eat. While I’ve won him over on some (hello asparagus!), beets remain on his “absolutely-not” list. I have a stockpile of recipes I’m saving for when he goes out of town, but when my friend Hollie came over for lunch last week, I had just the thing…

This hearty salad is everything Hollie and I love all in one bowl… bright arugula, smoky-garlicky chickpeas, and juicy beets topped with a generous dollop of tangy jalapeño yogurt, a garnish of cilantro, and an unexpected indian-ness from the sprinkled brown mustard seeds.

Stay tuned for future non-Jack lunches which will include tomato soup in many variations, avocado overload, and most likely some more beets.

Beets & Chickpeas with Jalapeño Yogurt

  PrintPrep time 20 minsCook time 40 minsTotal time 1 hour Author: Serves: 2 as a main, 4 as a sideIngredientsBeet & chickpea salad:
  • 1 lb beets (4-5 medium beets)
  • 1 large garlic clove, minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 cup cooked chickpeas
  • A few handfuls arugula
  • ½ teaspoon brown mustard seeds, for garnish
  • 2 tablespoons chopped fresh cilantro, for garnish
  • Extra-virgin olive oil, for drizzling
  • Sea salt and fresh black pepper
Jalapeño yogurt sauce:
  • ½ cup plain Greek yogurt
  • ½ jalapeño pepper, seeded and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon lime juice, more to taste
  • 1 tablespoon honey
  • ½ teaspoon sea salt, more to taste
  • Fresh black pepper
Instructions
  • Heat the oven to 375 degrees. Wrap the beets in foil and roast until fork tender, 30-40 minutes. Set aside to cool.
  • 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.
  • 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.
  • 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.
  • Serve with naan bread and extra yogurt sauce on the side.
    • 3.4.3177

    Recipe adapted from The New York Times

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