I can’t believe it is June! I enjoy this month so much. All the fruits and vegetables at the farmers markets make it a great time to try new fresh and so very easy recipes, plus it is nice enough to enjoy the summer weather, unlike the dog days of summer.
I have found I really enjoy roasted beets. I never thought I would like them as much until I tried a fellow bloggers (Cooking with a Wallflower) Roasted Beet and pasta dish.
I combined my new love of roasted beets with roasted chickpea and that is how todays recipe came together.
To Roast Beets:
Sea salt and pepper to taste
Wash and slice beets, Place clean beets on a cookie sheet that is lined with foil or parchment, this will save your cookie sheet from becoming a beautiful color. Pour coconut oil on them (just enough to coat) then sea salt and pepper.
Bake at 400 for 30-40 minutes
1 12oz can of chickpea ( washed and drained)
Turmeric, Curry, Sea salt, pepper and garlic powder per your taste
Coconut or Olive Oil
Place chickpeas on cookie sheet coat with oil add seasoning.
Bake at 400 for about 30 minutes
I roast both together but checking about half way through incase you need to stire the chickpea or flip the beets. While roasting the veggies I make a quick dressing from some hummus.
1/2 cup Hummus
1-2 Tablespoon of diced garlic in oil
1-2 Teaspoon of lemon juice
1 Tablespoon of soy, almond or cashew milk
Mix all together keep refrigerated
I know this might sound like a lot of prep work but its worth it. I like to do it all ahead of time so when I come home and need a fast dinner I just get it all out then assemble the pita pocket, top with hummus dressing and nuts.
Pita bread ( I use flax, oat bran and whole wheat )
Roasted Beets and Chickpeas
Shredded Lettuce ( I like a nice assorted spring mix )
Jicama ( pealed and diced)