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Preheat oven to 400º.
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Toss asparagus spears with 1 teaspoon of olive oil and garlic. Arrange on baking sheet.
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Rub beets with 1 teaspoon of olive oil and loosely wrap in foil.
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Toss chickpeas with 2 teaspoons of olive oil and arrange on baking sheet. Sprinkle with salt and pepper.
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Place asparagus, beets and chickpeas in oven.
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Remove asparagus after 15-20 minutes (according to desired tenderness), flipping once during baking. Sprinkle with lemon juice and salt and pepper to taste.
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Remove chickpeas after about 30 minutes, when browned and crispy, tossing once or twice during baking.
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Remove beets after 40-60 minutes, when easily pierced with fork. Allow to cool, and then gently rub to remove peels. Cut into wedges or slices.