Roasted Beet Salad


  • 3 or 4 medium red beets (other varieties work well, too)
  • 3 or 4 cloves garlic, peeled
  • 1 sprig rosemary
  • 1 tbsp. olive oil
  • Kosher salt and pepper
  • 1 cup cooked chickpeas, (if using canned, rinse well, drain)
  • 1 large, crisp apple, diced
  • ½ red onion, thinly sliced

In a bowl or mason jar, combine:
Roasted garlic cloves, mashed
1 tsp. orange zest
2 tbsp. orange juice
2 tbsp. red wine vinegar
1 tbsp. honey
1/3 cup light oil or olive oil
Salt and pepper to taste


  • Lay out a large sheet of aluminum foil on a cookie tray.
  • Arrange beets, garlic and rosemary on foil. Drizzle oil on top and sprinkle with salt and pepper.
  • Wrap the beets tightly and place in 350 degree oven for 45 minutes to 1 hour or until beets can be easily pierced with the tip of a paring knife.
  • Let them cool to room temperature. Using rubber gloves or a paper towel, slip off the skins. Rinse and dice.
  • Assembly: Toss beets with 2 tbsp. dressing. Add rest of ingredients and a little more dressing. Taste, adjust seasoning.