There are few foods in this world (very few) that Jack won’t eat. While I’ve won him over on some (hello asparagus!), beets remain on his “absolutely-not” list. I have a stockpile of recipes I’m saving for when he goes out of town, but when my friend Hollie came over for lunch last week, I had just the thing…

This hearty salad is everything Hollie and I love all in one bowl… bright arugula, smoky-garlicky chickpeas, and juicy beets topped with a generous dollop of tangy jalapeño yogurt, a garnish of cilantro, and an unexpected indian-ness from the sprinkled brown mustard seeds.

Stay tuned for future non-Jack lunches which will include tomato soup in many variations, avocado overload, and most likely some more beets.

serves 2 as a large meal, 3-4 as a side.
adapted from nytimes.com

INGREDIENTS:

beet & chickpea salad:
1 pound beets (about 4 or 5 medium sized beets)
a few handfuls of arugula
1 cup cooked chickpeas
1 large garlic clove, minced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon smoky paprika
drizzle of olive oil
salt and pepper

jalapeño yogurt sauce:
1/2 cup plain yogurt (I like icelandic skyr yogurt, but greek is fine too)
1/2 jalapeño pepper, seeded and finely chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, minced
1 teaspoon grated fresh ginger
1 teaspoon lime juice, more to taste
1 tablespoon honey
1/2 teaspoon salt
additional salt and pepper to taste

garnish with:
1/2 teaspoon brown mustard seeds
2 tablespoons chopped fresh cilantro

METHOD:
Heat oven to 375 degrees. Wrap beets in foil, roast for 30-40 minutes or until fork tender. When beets are roasted, let cool to room temperature while you make everything else. When beets are cooled, slice and set aside.

Mince 2 cloves of garlic, set half aside for the yogurt sauce.

Heat oil in a skillet over medium heat. Add garlic, coriander and cumin and let the spices cook for 30 seconds until aromatic but not burnt. Add chickpeas and cook until golden brown, stirring occasionally. Add salt and pepper to taste.

Mix all yogurt sauce ingredients together. Add water one tablespoon at a time if it’s too thick. Taste and adjust seasonings. (salt, pepper, sweetness, spice). If your jalapeño was too spicy, add a dash of white wine vinegar.

Plate salad: arugula, followed by beets and spiced chickpeas. Add a dollop of yogurt sauce and garnish with cilantro and brown mustard seeds.

Serve with naan bread and extra yogurt sauce on the side.