Roast beetroot and chickpea bake with rosemary and feta
Last week I mentioned having a craving for my Dad’s roasted beetroot and chickpea bake. Well I found the beetroot and have made the dish twice already. On Friday I made it as a side for a slow roast rack of lamb with a sage and mustard potato dauphinoise. It was heavenly. There were three people at dinner who don’t really care for beetroot and they all loved it.
My sister called me last week to set me straight that this dish is actually of her creation and my Dad has adopted it from her, either way it’s great and I love it.
You need to wash and trim fresh beetroot, cut it into cubes the size of dice, season it with olive oil, salt and lots of rosemary (fresh or dry). Roast the beetroot in the oven until it is just cooked through (about 10 minutes), then add your cooked or tinned chickpeas and roast this for another 5 – 10 minutes. Once out of the oven crumble some feta over it and serve! Couldn’t be easier or more delicious. I know the picture doesn’t do the dish justice but trust me – this one is a winner!