Ingredients:

  • 1 lb medium beets, peeled and diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 oz feta cheese, crumbled
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). On a baking sheet, toss diced beets and chickpeas with 2 tbsp olive oil, salt, and pepper, spreading them in a single layer.
  2. Roast for 30–35 minutes, tossing halfway through, until beets are tender and chickpeas are slightly golden.
  3. Prepare the dressing by combining lemon juice, minced garlic, oregano, salt, and pepper in a bowl; slowly whisk in 3 tbsp olive oil until emulsified.
  4. In a large bowl, combine the warm roasted beets and chickpeas with diced red onion and chopped parsley.
  5. Pour the lemon garlic vinaigrette over the mixture and toss gently.
  6. Fold in the crumbled feta cheese last to maintain distinct chunks.