Roasted Beets and Chickpeas with Jalapeno Yogurt
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Beet & chickpea salad:
1 pound beets (about 4 or 5 medium sized beets)
a few handfuls of arugula
1 cup cooked chickpeas
1 large garlic clove, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon smoky paprika
drizzle of olive oil
salt and pepper
jalapeño yogurt sauce:
1/2 cup plain yogurt (I like icelandic skyr yogurt, but greek is fine too)
1/2 jalapeño pepper, seeded and finely chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, minced
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
1 tablespoon honey
1/2 teaspoon salt additional
salt and pepper to taste
garnish with:
1/2 teaspoon brown mustard seeds
2 tablespoons chopped fresh cilantro
Instructions:
Serves 2 as a large meal, 3-4 as a side.
METHOD:
Heat oven to 375 degrees. Wrap beets in foil, roast for 30-40 minutes or until fork tender. When beets are roasted, let cool to room temperature while you make everything else. When beets are cooled, slice and set aside.
Mince 2 cloves of garlic, set half aside for the yogurt sauce.
Heat oil in a skillet over medium heat. Add garlic, coriander and cumin and let the spices cook for 30 seconds until aromatic but not burnt. Add chickpeas and cook until golden brown, stirring occasionally. Add salt and pepper to taste.
Mix all yogurt sauce ingredients together. Add water one tablespoon at a time if it’s too thick. Taste and adjust seasonings. (salt, pepper, sweetness, spice). If your jalapeño was too spicy, add a dash of white wine vinegar.
Plate salad: arugula, followed by beets and spiced chickpeas. Add a dollop of yogurt sauce and garnish with cilantro and brown mustard seeds.
Serve with naan bread and extra yogurt sauce on the side.
From loveandlemons.com