Beet chickpea salad

Beets always fit on any menu. Today we want to share the recipe for making a great salad from beets. It is delicious at home, and you can take it with you for a picnic in the fresh air. Unless, of course, the smell of fragrant garlic dressing scares.

Garlic salad dressing:

• 2 cloves of garlic
• 1⁄4 tsp finely grated lemon peel
• 1 tsp lemon juice
• 3 tbsp olive oil
• 2 tbsp water
• salt

For salad.:

• 2 baked or boiled beets
• 1 can of chickpeas
• 1 box of grainy cottage cheese
• cumin (optional)
• greenery

Garlic clean, finely grate, lay in a mortar with a pinch of salt. Grate to a homogeneous mass, infusing a little oil. It should be a paste-like mixture. Continuing to rub, add finely grated lemon peel, lemon juice and then water. The resulting gas station should be cooled.
Ready beets clean and cut in cubes. Pour the liquid out of the chickpea jar, rinse it with water. Mix beets with chickpeas with garlic dressing and let stand for 10-15 minutes.
When serving, lay out grainy cottage cheese on the salad (if you want a sharper taste, you can replace it with brynza), slightly sprinkle with cumin and greens. We usually add basil.
For such a salad, we prepare rosy potatoes, pre-boiled, slightly flattened, and roasted to ruddy crust in lard or duck fat, along with cloves of garlic. published

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