This recipe was a random test and it turned out delicious; I decided to cube the beets before roasting them and it gave a nice char and added flavor!
Golden beets, 2
Chickpeas, 1 can
Curry Powder, 2 tsp
Pomegranate Vinegar or Lemon, 1 tsp
Olive Oil, 2 Tbsp (one for roasting, one for salad)
Salt and Pepper
1. Peel and cube beets. Add to a baking tray (one even layer) with olive oil and salt and pepper. Roast at 375 until cooked–about 15 minutes.
2. Rinse chickpeas, chop mint, and add to a bowl with the roasted beets.
3. Add curry powder, vinegar, olive oil then salt and pepper to taste.
4. Mix until well combined. Can be served immediately or good for several days in the fridge.
This is a great side salad for a meal, added to a grain: rice/quinoa etc, put atop a greens salad, or eaten as is.