Roasted Beet And Chickpea Salad

• Salad:
• 3 beets, washed and trimmed
• 1 ear fresh corn in the husk
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 cup grape tomatoes
• 1 cup sliced romaine lettuce, or more to taste
• 1/3 cup shelled edamame
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• Vinaigrette:
• 1 lime, zested and juiced
• 1/4 cup olive oil
• 1 green onion, sliced
• 1 small garlic clove, minced, or more to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt, or more to taste

1. Preheat oven to 450 degrees F (230 degrees C). Wrap beets tightly in aluminum foil.
2. Roast beets in the preheated oven until tender and easily pierced with a knife, about 1 hour.
3. Cut off the top and bottom 1/2-inch of the corn ear. Moisten with water and place on a microwave-safe dish. Cook in the microwave on high, 3 to 4 minutes. Let cool until easily handled, about 5 minutes. Slide husk off the cob and cut off the kernels with a sharp knife.
4. Combine corn, chickpeas, tomatoes, lettuce, edamame, celery, and carrot in a large bowl.
5. Whisk lime zest, lime juice, olive oil, green onion, garlic, cumin, chili powder, and salt in a small bowl until well-combined. Pour vinaigrette over chickpea mixture. Refrigerate salad until beets are ready.
6. Unwrap beets and cool until easily handled, about 10 minutes. Peel, dice, and stir into salad. Chill 1 hour to overnight to develop flavors.

salad, beets, corn, chickpeas, grape tomatoes, romaine lettuce, shelled edamame, stalks celery, carrot, vinaigrette, lime, olive oil, green onion, garlic, ground cumin, chili powder, salt

Taken from www.allrecipes.com/recipe/245488/roasted-beet-and-chickpea-salad/ (may not work)