Baked beetroot salad with chickpeas and red onions – detailed cooking recipe. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 medium sized beets
- 1.5 tbsp. canned chickpeas, drain the liquid
- 2 peeled garlic cloves
- 1 sprig of rosemary
- 3 tbsp. l olive oil
- 0.5 chopped red onions
- 0.5 tbsp. coarsely chopped pickles
- Juice of half a lemon
- 0.25 Art. grated Kotih soft cheese (Mexican cheese)
- 2 tbsp. l chopped cilantro
Recipes with similar ingredients: beets, chickpeas, kotikha cheese, rosemary, cilantro
Recipe preparation:
- Preheat the oven to 180 ° C. Place the beets, garlic and rosemary on a large piece of foil. Pour 1 tbsp. l olive oil, sprinkle with salt, pepper and add a little water. Wrap in foil and fasten the edges. Put in the oven and cook until the beets are it will be easily pierced with a knife, 45-50 minutes. Pull out the finished beets from foil and let cool so that you can work with it. Take off beetroot peel with paper towels. Chop peeled beets on cubes. Grind the baked garlic.
- In a bowl, combine beets, garlic, chickpeas, red onions, cucumbers and lemon juice. Sprinkle with salt and pepper, pour 2 tbsp. l olive oil and mix. Transfer the salad into a serving dish. Sprinkle with cheese and cilantro and serve. Salad recipe with beetroot and lentils.
