Beet Chickpea Salad
Cooling the beets in the balsamic vinegar mixture allows the sweet tang of the dressing to gently permeate the entire root making for a salad that is good cold or room temperature.
Ingredients
3-5 beets, any color
1 14 oz can chickpeas, drained
1/4 cup balsamic vinegar
1/4 cup olive oil
1 cup greek yogurt
microgreens, parsley, or dill
Method
- Boil or steam roast the beets until tender
- Peel the beets and cut into chunks
- Immediately dress with the balsamic vinegar, olive oil, and a pinch of salt and pepper
- Just before serving spoon the yogurt onto a platter
- Toss the beets with the chickpeas and herbs and then pile on top of the yogurt and serve
