Instructions

1. Soak the chickpeas for at last 12 hours, or up to 24.
2. Pre heat oven to 180c/ 200f
3. Drain the chickpeas and put in a pot, covering with water by about 2 inches. Add 1 tablespoon salt and bring to a simmer. Let cook till the chickpeas are done. This may take anywhere from 1 to 2 hours, depending on your chickpeas. Drain.
4. Remove the greens from the beets (reserving them for another use) and scrub them clean. Dry the beets and rub them with olive oil. Place each beet in a square of tin foil, wrapping it tightly. Place the wrapped beets on an oven tray and bake until done. If small to medium sized it should take about an hour. If they are big up to an hour and a half
5. Remove from the oven and as soon as they are cool enough to handle open the packets and slip the skins off the beets. I use kitchen gloves to protect my hands from getting stained.
6. Cut the beets into 1/2 inch cubes.
7. In a bowl big enough to hold the beets and chickpeas put: yogurt, mint, garlic, lemon juice, olive oil, pepper and 1/2 tsp salt. Stir well, then add the cooled chickpeas and beets. Stir gently, taste for seasoning and serve.