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