Friday, January 27, 2012

Roasted Beet, Chickpea & Feta Salad

The vibrant jewel-toned colours of the crimson beets, golden chickpeas, bright green arugula and snow-white feta play off each other deliciously in this spectacular Mediterranean-inspired salad. The perfect antidote for the drab days of winter, the bolt of colour from the sweet earthy roasted beets and the chunks of salty feta balance perfectly with the nutty flavour and buttery texture of the chickpeas. Nestled on a bed of peppery wild arugula and dressed with a brightly flavoured citrus vinaigrette, this wildly flavourful and nutritious salad is great on its own or served alongside some simply grilled fish or seafood. 

Roasted Beet, Chickpea & Feta Salad
Serves 6-8

4 small beets, washed & leafy tops removed
1/2 tsp ground cumin
1 orange, juiced
2 tbsp extra virgin olive oil
3 cups arugula
2 1/2 cups canned chickpeas, drained & rinsed
8 oz Greek feta cheese, crumbled

Maldon sea salt, for garnish

Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the beets. Allow them to cool then using plastic gloves, peel the skins off. Cut the beets into small wedges and place in a bowl. Add the cumin, orange juice and olive oil and toss well. To serve, arrange the arugula, beets, feta and chickpeas on a serving dish and drizzle with the remaining dressing. Garnish with a sprinkle of Maldon sea salt for an extra zing.