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| Chefs who turn plates into artworks and a dining public eager for healthier fare have found common ground in the beet. |
Chickpea Beetroot Salad
Try this easy recipe for a fresh, colorful bite of summer:
600 g beetroots, cooked and diced
1 small onion, finely sliced (optional)
2 small apples, diced
200 g feta cheese, diced (low-fat is fine)
1 (250 g) can chickpeas, drained
1⁄2 bunch flat-leaf parsley, minced
Dressing
5 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 pinch sugar
Combine beetroot, apple, onion, feta cheese, chickpeas and parsley in a big bowl.
In a dressing shaker mix together the olive oil, lemon juice, vinegar and sugar.
Pour over veggies and combine. Allow flavors to blend for 20 minutes before serving.
