Ingredients
- 1/2 cup dried chickpeas
- 3 cloves garlic, peeled
- 1 large sprig rosemary
- 8 baby beetroots
- oil spray
- 1 red onion
- 1 tsp olive oil
- 2 tbsp pine nuts
Method
Soak chickpeas overnight, then drain and set aside.
Preheat oven to 200ºC.
Chop garlic and rosemary (leaving aside 2 small pieces of rosemary).
Trim beetroots, leaving 5cm of stalk and roots intact.
Place beetroots on foil, sprinkle with garlic and rosemary, and spray lightly with oil.
Fold foil to make a packet and roast for 45 minutes or until beetroots are tender.
Remove packet from oven and set beetroots aside to cool.
Meanwhile, boil chickpeas in fresh water for half an hour, then drain and set aside.
Blanch asparagus in boiling water for 2 minutes, then cut spears into 5cm pieces.
Slice onion thinly. Trim and peel beetroot and cut into bite-size wedges.
Toss chickpeas, asparagus and onion with olive oil, then add beetroot.
Place into 2 bowls, sprinkle salads with pine nuts, garnish each with a sprig of rosemary and serve.
