We are having a harvest of beets. I will be canning, freezing, and using fresh beets for quite a while.
This is a favorite lunch of mine with crusty bread and a green salad
4 large beets were well-scrubbed and peeled I cut them into wedges. I brush with oil and sea salt. I wrap them in foil baking at 375 for 40 minutes.
1 cup of plain yogurt mixed with 1 tablespoon of dill and a dash of salt
1 cup of cooked quinoa
8 ounces of chickpeas roasted
In the bowl, place 1/4 cup of yogurt in a bowl, add beet wedges into the yogurt, and top with roasted chickpeas. Sprinkle with a 1/4 cup of quinoa.