A roasted salad

This is really good:

- 3 or 4 or 34 beets. Err on the conservative side

- 5 or so carrots

- an onion

- a can of chick peas

Preheat your oven to a lot. Like 475F or so. The hotter the better.

Cut the stems and roots off the beets, and peel/cut off the skin. Sprinkle them with a little salt. Wrap them tightly in aluminium foil and put them in the oven.

Peel and trim the carrots, and give them the same aluminium treatment. Into the oven with them.

Do the same for the onion.

Now, let all that roast in the oven for an hour. In the meantime, open up the can of chick peas, rinse them off, and put them in a large serving bowl.

After the vegetables are done roasting, dice the carrots, beets, and onion. Take them out of the oven and unwrap them first. Now add them to the bowl with the chick peas.

Season that all with some salt, pepper, and dill, if you have. Put it in your fridge for 15 minutes or so to let everything cool down.



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