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Beet Chickpea Loaf with Arugula Sauce

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    Like hockey’s Don Cherry and Ron MacLean, beets and goat cheese are meant for each other. So why not team them up in a loaf with plenty of rosy visual appeal? Farro helps add whole-grain texture, but you could also use brown rice, spelt, or wheat berries. Like many loaves, this one can be packed into a loaf pan up to a day in advance and kept chilled until ready to bake.

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    1/2 cup (125 mL) farro1 lb (450 g) beets, peeled and chopped1 cup (250 mL) rolled oats2 cups (500 mL) cooked or canned chickpeas2 large free-range eggs2 tsp (10 mL) Dijon-style mustard2 shallots, chopped3 garlic cloves, minced, divided2 tsp (10 mL) ground coriander1 tsp (5 mL) smoked paprika1/2 tsp (2 mL) salt1/4 tsp (1 mL) black pepper1 - 4 1/4 oz (120 g) package soft goat cheese, crumbled3 Tbsp (45 mL) unsalted shelled sunflower seeds2 cups (500 mL) arugula1 cup (250 mL) parsley2 tsp (10 mL) capers (drained)1/4 cup (60 mL) extra-virgin olive oil or camelina oilJuice of 1/2 lemon

    Place farro and 1 1/2 cups (350 mL) water in saucepan. Bring to a boil, reduce heat, and simmer covered over medium-low until farro is tender, about 25 minutes. Drain any excess liquid and set aside.

    Place beets in steamer basket set over 2 in (5 cm) of water and steam until tender, about 15 minutes.

    Preheat oven to 350 F (180 C) and grease 9 x 5 in (23 x 13 cm) loaf pan.

    Place oats in food processor container and blend into coarse powder. Add beets and blend until pulverized. Add chickpeas, eggs, mustard, shallots, 2 garlic cloves, coriander, smoked paprika, salt, and pepper; pulse several times into a coarse mixture. Stir in goat cheese and cooked farro. Place mixture in loaf pan and press down firmly into an even layer and sprinkle sunflower seeds on top. Bake for 35 minutes, or until set in middle and darkened around edges. Let cool for several minutes before slicing.

    To make arugula sauce, place arugula, parsley, 1 garlic clove, and capers in food processor or blender container and process until mixture is roughly chopped. With machine running, add olive oil and lemon juice in a slow, steady stream, stopping to scrape down sides of bowl once or twice. Add more oil if needed to reach desired consistency.

    Serve slices of beet chickpea loaf with arugula sauce.

    Serves 6.

    Each serving contains: 426 calories; 17 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 50 g total carbohydrates (9 g sugars, 9 g fibre); 393 mg sodium 

    source: "Loafing Around", alive #389, March 2015

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    Beet Chickpea Loaf with Arugula Sauce

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