Instructions:
- Preheat oven to 400°F (200°C). Trim beet ends, toss whole beets lightly with 1 Tbsp olive oil and salt. Wrap securely in foil.
- Place wrapped beets on a baking tray and roast until easily pierced with a knife (45–60 minutes, depending on size).
- Allow beets to cool slightly. Rub the skins off (they should slide right off). Dice the roasted beets into bite-sized chunks.
- Make the Vinaigrette: In a jar with a tight-fitting lid, combine lemon juice, garlic, Dijon, oregano, salt, and pepper. Secure the lid and shake vigorously, or whisk in a bowl. Slowly drizzle in the ½ cup of olive oil while continuing to shake or whisk until emulsified.
- Prepare Salad Components: Rinse and drain chickpeas thoroughly. Dice the cucumber and thinly slice the red onion. Chop the parsley.
- Assemble the Salad: In a large bowl, gently toss the diced beets, chickpeas, cucumber, and red onion with about half of the vinaigrette. Let this sit for 10 minutes to allow the flavours to meld.
- Transfer the dressed mixture to a serving platter. Sprinkle generously with the crumbled feta and chopped fresh parsley. Drizzle the remaining vinaigrette over the top just before serving.