Roasted Beet and Chickpea Toast

It’s funny how some recipes just sneak up on you and become instant family favorites. That’s exactly what happened with this Roasted Beet and Chickpea Toast. I’d been looking for new ways to incorporate more vegetables into our weekday lunches, something vibrant and nutritious but also quick enough not to disrupt a busy schedule. Beets, with their earthy sweetness, and chickpeas, with their creamy texture and protein punch, seemed like a promising duo. The first time I made this, I was a bit apprehensive – would the kids turn up their noses at the bright pink spread? To my utter surprise and delight, they devoured it! My eldest, usually a picky eater, even asked for seconds, declaring it “superhero toast” because of its vibrant color and how strong it made him feel. My partner, who appreciates a hearty and flavorful meal, loved the combination of textures – the crispy toast, the creamy spread, the tender yet slightly caramelized roasted vegetables. It’s since become a go-to for us, not just for lunches, but also for a light dinner with a side salad, or even as an impressive appetizer when friends come over. The beauty of this recipe lies in its simplicity, its adaptability, and the sheer explosion of flavor and color it brings to the plate. It’s proof that healthy eating can be incredibly delicious and satisfying for everyone.

Ingredients

• 2 medium raw beets (about 1 lb total): Peeled and diced into ½-inch cubes. These provide the earthy sweetness and vibrant color.
• 1 can (15 ounces) chickpeas: Rinsed and drained. These add creaminess and a protein boost to the spread.
• 4 tablespoons extra virgin olive oil: Divided – for roasting and for the spread. Choose a good quality one for better flavor.
• 2 cloves garlic: Minced. For aromatic depth.
• 1 tablespoon fresh rosemary: Finely chopped. Adds a wonderful piney, herbaceous note.
• 1/2 teaspoon sea salt: Or to taste. Enhances all the flavors.
• 1/4 teaspoon black pepper: Freshly ground, or to taste. Adds a touch of spice.
• 2 tablespoons tahini: For creaminess and a nutty, savory flavor in the spread.
• 2 tablespoons fresh lemon juice: Adds brightness and balances the earthiness of the beets.
• 2-4 tablespoons water: As needed, to achieve desired spread consistency.
• 4-6 thick slices of artisan bread: Sourdough, whole wheat, or rye work beautifully. For toasting.
• Optional garnishes: Crumbled feta or goat cheese, fresh dill or parsley, toasted pumpkin seeds, a drizzle of balsamic glaze.

Instructions

1. Roast the Beets and Chickpeas: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced beets and half of the rinsed and drained chickpeas with 2 tablespoons of olive oil, minced garlic, chopped rosemary, salt, and pepper. Ensure they are in a single layer.
2. Bake: Roast for 25-35 minutes, stirring halfway through, until the beets are tender and slightly caramelized, and the chickpeas are lightly crisped. Set aside a small portion of the roasted chickpeas for garnish if desired.
3. Prepare the Spread: While the vegetables are roasting, or once they are done and slightly cooled, combine the remaining (unroasted) half of the chickpeas, the roasted beets (reserving a few beet cubes for garnish if you like), tahini, lemon juice, the remaining 2 tablespoons of olive oil, and a pinch more salt and pepper in a food processor.
4. Blend Until Smooth: Process until the mixture is smooth and creamy. Add 1-2 tablespoons of water at a time, if needed, to reach your desired consistency. The spread should be thick but easily spreadable. Taste and adjust seasoning (salt, lemon juice) if necessary.
5. Toast the Bread: While the spread is blending or resting, toast your bread slices until golden brown and crispy, either in a toaster, under the broiler, or on a grill pan.
6. Assemble the Toast: Generously spread the roasted beet and chickpea mixture onto each slice of toasted bread.
7. Garnish and Serve: Top with the reserved roasted chickpeas, reserved roasted beet cubes (if using), and any of your preferred optional garnishes like crumbled feta, fresh herbs, seeds, or a balsamic glaze. Serve immediately and enjoy the vibrant flavors!

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 380-450 (depending on bread thickness and garnishes)
  • Fiber: High in dietary fiber, promoting digestive health and satiety. Beets and chickpeas are excellent sources.
  • Protein: Good source of plant-based protein, essential for muscle repair and growth, primarily from chickpeas and tahini.
  • Healthy Fats: Contains monounsaturated fats from olive oil and tahini, beneficial for heart health.
  • Vitamins & Minerals: Rich in folate, manganese (from beets), and iron, supporting various bodily functions.
  • Antioxidants: Beets provide betalains, potent antioxidants that help combat oxidative stress.

Preparation Time

• Total Time: Approximately 45-55 minutes
  • Prep Time: 15-20 minutes (peeling and dicing beets, preparing other ingredients).
  • Cook Time: 25-35 minutes (roasting time for beets and chickpeas).
    This makes it a manageable option for a weekday meal or a slightly more involved weekend brunch.

How to Serve

This Roasted Beet and Chickpea Toast is wonderfully versatile. Here are some serving ideas to inspire you:

• As a Hearty Breakfast or Brunch:
  • Serve topped with a perfectly poached or fried egg for added protein and richness.
  • Pair with a side of fresh fruit salad or a small green smoothie.
• For a Nutritious Lunch:
  • Enjoy on its own for a satisfying and quick midday meal.
  • Serve alongside a light soup, like a creamy tomato or a clear vegetable broth.
  • Pair with a simple side salad tossed with a lemon vinaigrette.
• As an Elegant Appetizer:
  • Use smaller slices of baguette or crostini.
  • Arrange artfully on a platter and garnish beautifully with microgreens or edible flowers.
  • Offer as part of a larger mezze platter with olives, hummus, and other dips.
• Light Dinner Option:
  • Serve two slices per person, accompanied by a more substantial salad, perhaps with grilled halloumi or chicken.
  • Enjoy with a glass of crisp white wine or a light rosé.
• Creative Topping Variations:
  • Spicy Kick: Add a pinch of red pepper flakes to the spread or as a garnish.
  • Extra Crunch: Sprinkle with toasted walnuts, pecans, or sunflower seeds.
  • Herbaceous Burst: Garnish generously with fresh mint, chives, or cilantro instead of or alongside dill/parsley.
  • Sweet & Savory: A drizzle of honey or maple syrup can complement the earthy beets beautifully, especially if you omit savory cheese.
  • Mediterranean Twist: Add chopped Kalamata olives and sun-dried tomatoes as toppings.

Additional Tips

Beet Preparation:

When preparing beets, it’s essential to take precautions to avoid stained hands, as beet juice can be notoriously difficult to remove. Wearing gloves not only keeps your hands clean but also makes handling the beets less messy. If you do end up with stains, a simple remedy is to apply lemon juice to the affected area; its natural acidity can help lift the pigment from your skin.

When it comes to cooking, roasting beets is a fantastic way to enhance their natural sweetness and deepen their flavor profile. For the best results, cut the beets into uniform pieces—this ensures that they cook evenly. Consider wrapping whole beets in foil and roasting them whole to preserve moisture, then peeling them once they are tender. You can also season them with a drizzle of olive oil, salt, and pepper before roasting to add a layer of flavor.

Chickpea Texture:

Achieving the perfect texture for roasted chickpeas is crucial if you want them to serve as a crunchy garnish. After rinsing the chickpeas, make sure to dry them thoroughly; excess moisture will prevent them from getting crispy. You can use paper towels to pat them dry or let them air dry for a bit. Once dry, toss the chickpeas with oil—olive oil works well—and your choice of spices. For optimal crispiness, spread them out in a single layer on a baking sheet, ensuring that they are not overcrowded. This allows hot air to circulate around each chickpea, promoting even roasting. Bake at a high temperature, usually around 400°F (200°C), for about 20-30 minutes, shaking the pan halfway through to ensure they roast evenly.

Spread Consistency:

The consistency of your beet and chickpea spread is crucial for the overall enjoyment of the dish. Start with a smaller amount of water or other liquids, such as olive oil or aquafaba (the liquid from canned chickpeas), and gradually add more until you reach your desired texture. If you prefer a thicker dip, use less water, but if you like it creamier, don’t hesitate to add more. The key is to blend well after each addition to ensure a smooth, homogenous texture. Using a high-speed blender or a food processor can help achieve a silky finish, making the spread easier to spread or dip into.

Make-Ahead Components:

One of the best features of this recipe is its versatility when it comes to preparation. To save time, you can prepare both the beet and chickpea spread up to three days in advance. Store them in airtight containers in the refrigerator, which keeps their flavors intact while also allowing you to enjoy them at a moment’s notice. Additionally, the roasted vegetables can be made a day ahead; simply reheat them in the oven before serving to bring back their warmth and crispiness. This strategy is particularly beneficial for busy weekdays or entertaining guests, as it allows for quick assembly and minimal last-minute effort.

Bread Choice Matters:

The choice of bread can significantly impact the overall experience of your dish. Opt for a sturdy, high-quality loaf that can support the weight of the spread and toppings without becoming soggy. Sourdough is an excellent choice for its tangy flavor and chewy texture, while whole wheat bread adds a nutty taste and a boost of fiber. If you prefer a heartier option, rustic rye bread provides a robust base that complements the earthiness of the beets and chickpeas beautifully. Ensure that the bread is sliced thickly, ideally about three-quarters of an inch, to maintain its structure under the weight of the toppings.

Don’t Skip the Lemon Juice:

The addition of fresh lemon juice is not just a suggestion; it is a fundamental component that brightens and balances the dish’s flavors. The acidity from the lemon cuts through the richness of the tahini and the sweetness of the beets, creating a harmonious blend that elevates the entire dish. For the most vibrant flavor, use freshly squeezed lemon juice rather than bottled, as the latter can lack the brightness and depth that fresh juice provides. Additionally, consider adding a touch of lemon zest to enhance the citrusy aroma.

Customize Your Spices:

While the recipe may call for specific spices, don’t hesitate to make it your own by experimenting with various seasonings. Cumin and coriander add a warm, earthy note that pairs well with both beets and chickpeas. For a smoky depth, try smoked paprika, which can also enhance the overall flavor profile. Feel free to add spices during the roasting process or blend them directly into the spread for a more integrated flavor experience. Fresh herbs, such as parsley or cilantro, can also be a delightful addition, adding freshness and a pop of color.

Storage of Leftovers:

To ensure the longevity of your leftovers, store the beet and chickpea spread in an airtight container in the refrigerator for up to 3-4 days. This allows you to enjoy the flavors over several days without compromising quality. When it comes to serving, consider toasting the bread fresh each time to achieve the best texture and flavor. Assembled toasts may become soggy if left sitting, so it’s best to prepare them just before serving to maintain that delightful crunch. If you do have assembled toasts, enjoy them immediately for the best experience, as they are at their peak freshness and flavor.

FAQ Section

1. Q: Can I use pre-cooked beets instead of roasting them myself?
   A: Yes, you absolutely can use pre-cooked, vacuum-packed beets to save time. However, you’ll miss out on the delicious caramelized flavor that roasting provides, and you won’t have roasted beet pieces for garnish. If using pre-cooked beets, simply add them directly to the food processor with the chickpeas and other spread ingredients. You might want to still roast the chickpeas separately for a crunchy topping.
2. Q: Is this Roasted Beet and Chickpea Toast recipe vegan?
   A: Yes, the base recipe is naturally vegan as long as you ensure your bread choice is vegan (most artisan breads are, but always check ingredients for honey, eggs, or dairy). Also, if you use garnishes, opt for plant-based alternatives to feta, or stick to nuts, seeds, and herbs.
3. Q: Is this recipe gluten-free?
   A: The spread itself is gluten-free. To make the entire dish gluten-free, simply serve it on your favorite gluten-free bread or crackers. You could also serve the spread as a dip with raw vegetables.
4. Q: How long will the beet and chickpea spread last in the fridge?
   A: Stored in an airtight container, the spread will keep well in the refrigerator for 3-4 days. The flavors might even meld and improve over the first day or so.
5. Q: Can I freeze the beet and chickpea spread?
   A: While you technically can freeze it, the texture might change slightly upon thawing, becoming a bit more watery or grainy. If you do freeze it, thaw it in the refrigerator and give it a good stir, or even a quick pulse in the food processor, before serving to try and restore its creaminess.
6. Q: I don’t have fresh rosemary. Can I use dried rosemary or another herb?
   A: Yes, you can substitute dried rosemary; use about 1 teaspoon of dried rosemary for 1 tablespoon of fresh. Thyme (fresh or dried) would also be a delicious alternative, or even a pinch of dried oregano. Fresh dill or parsley are great for garnishing but can also be incorporated into the spread.
7. Q: My spread isn’t as vibrant pink as I expected. Why?
   A: The color intensity can depend on the type and age of your beets. Some varieties are naturally more pigmented. Also, ensure you’re using enough beet in proportion to the chickpeas. If you want an even more intense color, you can slightly increase the amount of beet or use a golden beet for a sunny yellow spread!
8. Q: What are the health benefits of eating beets and chickpeas?
   A: Beets are packed with essential nutrients like folate, manganese, potassium, iron, and vitamin C. They are also rich in dietary fiber and nitrates, which can help improve blood flow and lower blood pressure. Chickpeas are an excellent source of plant-based protein and fiber, promoting satiety and digestive health. They also provide iron, phosphate, calcium, magnesium, and zinc, all contributing to bone health and overall well-being. This toast is a powerhouse of nutrition!