- Chickpeas 160 grams
- Beets 3 pieces (small size)
- Raisins 1 handful
- Arugula Salad 1 handful
- Balsamic vinegar 4 tablespoons
- Lemon juice 1 tablespoon
- Salt to taste
- Pepper to taste
- Caraway to taste
- Nuts (walnuts, pecans, peanuts) to taste
- Main Ingredients
- Portion 3-4
Salad bowl, pan, knife, board.
Step 1: prepare the beets.
Wash the beets, wrap each foil and bake in the oven, preheated to 200 degrees, during 1 - 1.5 hours. Check readiness with a toothpick.
Cooked beets are soft. Cool it and peel, and then cut into small cubes, like a vinaigrette.
Soak the raisins in boiling water for 15-20 minutes, then drain the water, and pour the raisins to the beets.
Step 2: prepare chickpeas.
Soak chickpeas in advance at night, and in the morning boil it in water with a pinch of salt and caraway seeds. It usually takes about an hour to cook.
By the way, you can also use canned chickpeas.
Pour the prepared chickpeas into a salad bowl for beets with raisins, add lemon juice, balsamic vinegar, salt and pepper. Pour oil and mix.
Step 3: mix the beet and chickpea salad.
Add chopped nuts to the salad, leaving a couple whole for decoration and mix again.
Rinse the arugula and either decorate the salad with it, or lay out a few leaves in each serving.
Step 4: serve beet and chickpea salad.Beetroot and chickpea salad is a real find for the hostess. It is easy to cook in the winter, it is healthy and tasty. Suitable for any lunch or dinner.
Enjoy your meal!
- You can decorate the finished salad with green onions or fresh parsley.