Roasted beets with chickpeas, herbed yogurt, and caramelized onion vinaigrette from It's Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes (page 153) by Ashley Christensen and Kaitlyn Goalen

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Notes about this recipe

  • Happykikkers on January 24, 2025

    I don’t love beets but I didn’t hate this. My beets were parboiled so I didn’t follow the recipe exactly and put them in the oven uncovered for 20 min. Winged the vinaigrette bc it did seem too much oil.

  • breakthroughc on October 01, 2022

    Lovely delicious salad and I will make again. However, some modifications are needed. The vinaigrette recipe call for WAY too much oil. I’m beginning to wonder if this book was tested or edited. The vinaigrette recipe calls for 1 cup of oil and 1 Tablespoon of vinegar…. I was going to make a half recipe and salvaged it by using half the oil and the full amount of everything else. I also added a teaspoon of maple syrup. I also added some lemon, olive oil and salt to the yogurt. I served it family style in a large flat bowl. My guests loved it.

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