Roasted Local Saanich Beets Recipe
Chickpea fritter, avocado, orange sesame vinaigrette, pickled jalapeño
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Ingredients
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Beets
Chickpea Fritters
Avocado
Orange Sesame Vinaigrette
Pickled Jalapeño
Method
Roasting Beets
- 1
Prepare and Roast Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly, trim the tops, and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Cover with foil and roast for about 45-60 minutes or until tender. Let cool, peel off the skin, and cut into wedges.
Chickpea Fritters
- 2
Make Chickpea Fritters
In a bowl, mash the canned chickpeas with a fork until slightly smooth. Add garlic, cilantro, cumin, flour, salt, and pepper. Mix well. Heat cooking oil in a skillet over medium heat. Form small patties from the mixture and fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Orange Sesame Vinaigrette
- 3
Prepare the Vinaigrette
In a small bowl, whisk together orange juice, sesame oil, soy sauce, honey, and sesame seeds. Set aside.
Pickled Jalapeño
- 4
Assembly
- 5
Assemble the Dish
On a plate, layer the roasted beet wedges, chickpea fritters, sliced avocado, and drizzle with orange sesame vinaigrette. Top with pickled jalapeños. Serve immediately.
