Roasted Beet Salad with Crispy Chickpeas and Spiced Yogurt
8 beets (a mix of colors is nice)
Olive oil
Kosher salt and freshly ground pepper
1 15-ounce can chickpeas, drained, rinsed, and dried
1 cup plain Greek yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons orange juice
4 cups arugula
ΒΌ cup pistachios, shelled and toasted
Preheat the oven to 400 degrees. Line two baking sheets with parchment or foil.
Trim the leafy tops off the beets, peel them, and cut them into quarters. Toss with about 1 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange the beets in a single layer on one of the prepared baking sheets.
Toss the chickpeas with about 1 tablespoon of olive oil and a sprinkle of salt and pepper. Arrange them in a single layer on the other prepared baking sheet.
Roast the beets and chickpeas in the same oven, rotating the pans after 20 minutes. Roast another 20 minutes.
In a small bowl, stir together the yogurt, cumin, coriander, and orange juice until the spices and juice are incorporated. Season to taste with salt and pepper.
To serve, spread the spiced yogurt on a platter. Top with the arugula, then the beets. Sprinkle the crispy chickpeas and toasted pistachios over the top. Add another drizzle of olive oil over everything.