Roasted Beet and Chickpea Tacos

Mar 5

If you don't want to heat your home up by turning on the oven, you could also grill the beets!

▢1 bunch red beets
▢ 3 Tbsp olive oil, divided, 45 mL
▢ 1/2 tsp each salt and pepper, divided
▢ 1 15-oz can chickpeas, drained, 425 g
▢ 1 tsp each smoked paprika, cumin
▢ Avocado, feta (or soft cotija), red onion, Greek yogurt (or sour cream), cilantro, lime juice

& Tortillas or lettuce wraps!

Roast (or grill --see directions below) Beets: Preheat oven to 365°F (185°C). Trim, peel, and slice the beets about 1/4" thick. Set on aluminum foil, drizzle with 1 Tbsp oil, and sprinkle with 1/4 tsp each salt and pepper. Toss to coat, then fold and seal the aluminum foil to form a pouch. Bake for 30 minutes until the beets are fork-tender.
Roast Chickpeas: Meanwhile, pat the chickpeas dry with paper towels and spread onto a parchment-lined baking sheet. Add 2 Tbsp oil, 1/4 tsp each salt and pepper, paprika, and cumin. Toss to coat, then add them to the oven when the beets have 25 minutes left of cooking. Cook until a bit crispy.
Assemble: Spoon the beets and chickpeas into tortillas, piling on toppings and drizzling with lime juice.

Grilling the Beets: Slice first (1/4" thick)
Season: Toss the sliced beets with olive oi, salt, and pepper.
Preheat the grill: Preheat your grill to high heat.
Grill: Place the beets in a single layer on the grill grates or in a grill basket (if the pieces are small).
Cook: Grill for about 5 minutes per side, or until you achieve your preferred level of char.

main coursebeetsred beets

Sautéed Beet Greens