Beets & Chickpeas with Jalapeño Yogurt

Beet & Chickpea Salad:
1 lb beets
1 large garlic clove, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 cup cooked chickpeas
a few handfuls arugula1/2 tsp brown mustard seeds for garnish
2 tbsp chopped fresh cilantro for garnish
extra virgin olive oil for drizzling
salt and black pepper to taste

Jalapeno Yogurt Sauce:
1/2 cup plain Greek yogurt
1/2 jalapeno pepper, seeded and finely chopped
2 tbsp extra virgin olive oil
1 large garlic clove, minced
1 tsp grated fresh ginger
1 tsp lime juice, more to taste
1 tbsp honey
1/2 tsp salt, more to taste
fresh black pepper

  1. Heat the oven to 375 degrees. Wrap the beets in foil and roast until fork-tender, 30-40 minutes. Set aside to cool.
  2. 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.
  3. Make the yogurt sauce: mix the yogurt, jalapeno, 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 jalapeno was too spicy, add a dash of white wine vinegar.
  4. 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.
  5. Best served with a side of naan bread and extra yogurt sauce!

Recipe Courtesy of loveandlemons.com