I've been on this thing lately where I've been buying beets that are about as big as my head. I don't know why I'm buying these because it's seriously a lot of food. But I'm glad I have been because it's been an adventure in deciding what to do with 4 cups worth of beet that all has to be used quickly. Once again, I have (half) a beet in my fridge, though it was a lot more. The last head-sized beet probably had half of it eaten in little handfuls of diced beet as I walked on by it and the rest went into things, like an enchilada sauce (that I'll tell y'all about as soon as I remember what I did). This time, I had made falafel for dinner but was out of both sesame seeds and tahini so I couldn't make the type of hummus I wanted. Instead I used the chick peas to make a salad and we all agreed it was a wonderful addition to the falafel. Hope you enjoy!
1 can chick peas, drained and rinsed (or a can's worth of cooked from dry, so about 1 1/2 cups)
3/4 cup roasted beet, diced
1 stalk celery, sliced
1 carrot, sliced
1/2 cucumber, diced
1 roma tomato, diced
2 tablespoons each: vegetable oil, lemon juice
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper
Combine all. Chill (or not) before serving. Serves 4 as a small side, 2 as a large side or 1 as a meal.