Roasted Beet Salad with Chickpeas

Ingredients:

• 3 medium beets
• 2 cloves garlic, peeled
• 1 sprig rosemary
• 3 tbsp olive oil
• salt and black pepper
• 15oz canned chickpeas, drained
• 1/2 red onion, sliced
• 1/2 cup roughly chopped dill pickles
• Juice of 1/2 lemon
• 1/4 cup crumbled cotija or feta cheese
• 2 tbsp chopped fresh cilantro

Directions:

Preheat the oven to 350 degrees F.

Set the beets, garlic and rosemary on a large piece of aluminum foil, drizzle with 1 tbsp of olive oil, and add salt/pepper and a splash of water. Fold the foil up into a pouch and seal the edges. (*note: Sometimes I peel and chop the beets before this step, and reduce the cooking time.)

Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.

Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tbsp olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

from: foodnetwork.com, Guy Fieri