Creamy and delectable, stunning in color and nutrition in every bite.
Preheat the oven to 350°. Wash and place each beet (with skin on) on a square piece of foil big enough to cover the beet. Sprinkle some salt, cover and bake for about 1 hour, until tender. Let cool slightly. You can now scape off the skin easily.
Preheat the oven to 350°. Peel the beets, cut into wedges and transfer to a food processor. Add the chickpeas, chile, tahini, yogurt and pulse until blended. Add the olive oil, and puree. Season with salt and lemon juice. Scrape into a wide, shallow bowl. Top with roasted garlic pods and goat cheese
Preheat the oven to 350°. On a sheet pan lined with parchment paper, scatter in a single layer garlic tossed with 1 teaspoon olive oil and a sprinkle of salt. Roast in the oven for 15 minutes till the garlic is nicely browned. Be careful not to burn it.