Veggie of the Month: Beets

Fun Facts about beets:

•  Long ago beets were used to cure ailments such as toothaches and headaches rather than being consumed 
• The compound that makes beets red is called betalin and it’s actually really important in helping the body get rid of toxins. 
• The beet is a love vegetable. It is the belief of some cultures that eating from the same beet as someone else will cause you to fall in love. 
• The green tops of beets are edible and taste good sautéed.

Roasted Beet Salad with Chickpeas and Red Onion

Yield:

4 servings

Level:

Easy

Ingredients

• 3 medium beets
• 2 cloves garlic, peeled 
• 1 sprig rosemary 
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper 
• 1 1/2 cups 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 cheese 
• 2 tablespoons 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 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. 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 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

Source:  http://www.foodnetwork.com/recipes/guy-fieri/roasted-beet-salad-with-chickpeas-and-red-onion-2418914