Preparation

Preheat the oven to 200 ° C.
Season the whole beets with rosemary or thyme, salt and black pepper, place them in a foil pouch. Close the foil by folding this end, and transfer to a tray.
Bake for about 1 hour, until they are soft (you can insert a toothpick or fork and check if the vegetable is resistant). Remove from the oven and, once the beets have cooled enough to handle them, skin them under running cold water. Cut the peeled beets into slices and set aside.

Place the carrots on a baking tray lined with parchment paper or aluminum foil, and season with a pinch of salt and black pepper. Bake for about 30 to 40 min. Cut into slices and set aside.

In a small bowl, add olive oil, citrus juice, onion, and chopped parsley; stir well to form an emulsion. Season with salt and black pepper to taste.
Place the roasted vegetables, chickpeas, toasted pumpkin seeds, arugula, and orange slices together with the citrus vinaigrette in a large bowl. Adjust seasonings to taste, and serve.

Ingredients

  • 3 beets with skin, wash them well, to remove possible debris.
  • 4 small carrots
  • 2 sprigs of rosemary or thyme
  • Freshly ground black pepper and salt
  • 520 g of cooked chickpeas, well drained (equivalent to 2 small cans)
  • 4 tablespoons of pumpkin seeds
  • 50 grams of fresh arugula
  • 1 orange: ¼ for juice, and the rest cut into segments
  • Citrus vinaigrette
  • 1 tablespoon of olive oil
  • 1 tablespoon of freshly squeezed orange juice
  • 2 teaspoons lemon juice
  • ¼ chopped onion
  • 2 tablespoons chopped fresh parsley
  • Freshly ground salt and pepper