Beets & Chickpeas with Jalapeño Yogurt
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.
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.
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