Beets are in season and after a hosting a recent Greek Supper Club, I found myself with a some extra cooked beets.

I’ve always enjoyed beets, they are high in vitamin B, reduce the possibility of heart disease and stroke. Eat your beets people!

This salad is easy – basically dump and mix. Like any recipe, you can adjust the amounts in the ingredients. I find that wine vinegar and garlic are a good balance to beets’ natural sweetness. It’s about balance in flavours.

Chickpea Salad With Beets and Feta

Recipe by Peter MinakiCourse: Featured, saladDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

00

minutes

Ingredients

• 1 can of chickpeas (about 2 cups)

• 1/2 English cucumber, seeded and diced

• 1/2 cup diced red onion

• 1 clove of minced garlic

• 1/3 cup pitted Kalamata olives, sliced
  

• approx. 1/2 cup crumbled Feta

• 1 1/2 cups peeled and diced cooked beets

• 1/2 cup extra virgin olive oil

• 1 tsp. Dijon mustard

• 1/4 cup red wine vinegar

• sea salt and fresh ground pepper to taste

• 1/4 cup chopped fresh dill

Directions

• Open your can of chickpeas and empty into a strainer. Once all the liquid has drained, transfer to a large bowl.
• Add the remaining ingredients, toss until combined.
• Taste, adjust ingredients to taste.
• Serve immediately or cover and place in the fridge until ready to serve.
• Keeps in the fridge for 1 week.

Notes

• How to cook beets: I like roasting beets by rubbing them with a little oil, place in a pan and cover with foil and placing them in a preheated 400F oven for 1 hour or until fork tender.
• To peel beets: once cooled, use a butter knife to peel the skins off.