Preparation

Instructions 

1. Preheat your oven to 400 degrees Fahrenheit. Cut tinfoil squares large enough to cover each beet. 
2. Remove stems and rinse beets thoroughly. If the beet greens are healthy, rinse all the grit off and put to the side. Stems included. 
3. Place each beet in a tinfoil square and season with oil, salt and pepper. Wrap tightly 
4. Place prepped beets on a small sheet tray with a couple tablespoons of water. Roast for 45 minutes or until you can easily run a knife through. 
5. In a large bowl, combine all the meatball ingredients. Mix thoroughly with a wooden spoon or clean hands. I find hands work best here. 
6. With a spoon or an ice cream scoop, shape mixture into golf ball sized meatballs. Assume 2-4 meatballs per person, set aside what you need for tonight’s meal. Place the rest in parchment lined containers and freeze. Don’t stack! Use multiple containers if all don’t fit into one container. 
7. In a large bowl, mix all the veggies and spices together. If using collards, make sure to massage the greens a bit, this will help them cook down. 
8. Line the meatballs along the short sides of a parchment line sheet pan. Make sure they are touching. 
9. Spread the chickpea mixture evenly over the rest of the sheet tray.
10. Pull beets. If they are done, remove and let rest in the foil for 10 minutes.
11. Bake for 20-25 minutes. Give the chickpea mix a stir every now and again. 
12. Using paper towels, remove beet skins. Quarter and set aside. 
13. Remove the tray from the oven when the meatballs are bouncy and firm, and the veg is cooked.
14. Top sheet tray with the beets and a drizzle of good olive oil. Serve with yogurt and crispy naan.