This vibrant dish of Beets & Chickpeas with Jalapeño Yogurt is a feast for the senses, combining earthy sweetness with a creamy, spicy kick. Roasted beets offer a tender, caramelized texture, while chickpeas add a satisfying crunch, creating a perfect balance. The tangy jalapeño yogurt drizzle ties it all together, adding a refreshing zing that elevates every bite.
Ready in just one hour, this recipe is as nourishing as it is delicious, packed with wholesome ingredients that fuel your body and delight your taste buds. The rich colors and bold flavors make it a standout dish, whether you’re cooking for a weeknight dinner or impressing guests. It’s a simple yet stunning way to bring warmth and excitement to your table.
Ingredients for Beets & Chickpeas with Jalapeño Yogurt
- Beet & 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 (canned or freshly cooked)
- A few handfuls of arugula (substitute with spinach if preferred)
- 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, to taste
- Jalapeño Yogurt Sauce:
- ½ cup plain Greek yogurt (substitute with dairy-free yogurt if needed)
- ½ jalapeño pepper, seeded and finely chopped (adjust to spice preference)
- 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 (substitute with maple syrup for a vegan option)
- ½ teaspoon sea salt, more to taste
- Fresh black pepper, to taste
Step-by-Step Instructions
- Roast the beets: Preheat the oven to 375°F (190°C). Wrap the beets in foil and roast for 30-40 minutes, or until fork-tender. Set aside to cool.
- Prepare the chickpeas: Heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic, coriander, cumin, and smoked paprika. 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: In a bowl, mix the Greek yogurt, jalapeño, olive oil, garlic, ginger, lime juice, honey, and salt. If the sauce is too thick, add water one tablespoon at a time. Taste and adjust seasonings. If the jalapeño is too spicy, add a dash of white wine vinegar to balance the heat.
- Prepare the beets: Once the beets are cool enough to handle, slip off the skins and slice them into thin rounds or wedges.
- Assemble the salad: On a serving platter or individual plates, layer a few handfuls of arugula. Top with the roasted beets and spiced chickpeas. Add a dollop of the jalapeño yogurt sauce and garnish with chopped cilantro and brown mustard seeds.
- Serve: Drizzle with extra olive oil if desired and serve with naan bread or extra yogurt sauce on the side. Enjoy!
Spice It Up: Sauce and Topping Ideas
If you’re looking to add more flavor or texture, try swapping the jalapeño yogurt sauce for a tahini-lemon dressing or a minty yogurt sauce. For toppings, sprinkle on some crumbled feta or toasted walnuts for extra richness and crunch. A drizzle of balsamic glaze can also complement the earthy beets beautifully.
Perfect Pairings: Serving Suggestions
This dish shines as a light lunch or a vibrant side. Serve it with warm naan bread or pita for scooping up the chickpeas and sauce. For a heartier meal, pair it with grilled chicken or roasted salmon. A glass of crisp white wine or sparkling water with lime makes a refreshing accompaniment.
Make It Ahead: Storage and Reheating
You can roast the beets and prepare the yogurt sauce up to 2 days in advance. Store them separately in airtight containers in the fridge. Assemble the salad just before serving to keep the arugula fresh. Leftovers can be refrigerated for up to 2 days, though the arugula may wilt slightly.
Mix It Up: Recipe Variations
Not a fan of beets? Swap them for roasted sweet potatoes or carrots. For a vegan version, use coconut yogurt and skip the honey. If you’re short on time, use pre-cooked beets and canned chickpeas to cut down on prep. Experiment with different spices like turmeric or harissa for a unique twist.
Quick Tips: Time-Saving Hacks
To speed up the process, roast the beets while you prep the other ingredients. Use a microplane for quick garlic and ginger grating. If you’re in a rush, skip the skillet step and toss the chickpeas with the spices and a little olive oil, then roast them alongside the beets for 15-20 minutes until crispy.
Beets & Chickpeas with Jalapeño Yogurt
Ingredients
Beet & 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.