Beet salad with chickpeas

We want to share a wonderful recipe for beetroot salad. It to eat at home and you can take with you on a picnic in the fresh air. Unless, of course, will not frighten the smell of garlic filling).

Beet salad with chickpeas

Garlic salad dressing

  • 2 cloves of garlic
  • ¼ Tsp finely grated lemon zest
  • 1 tsp lemon juice
  • 3 tbsp olive oil
  • 2 tbsp water
  • salt
For the salad:

  • 2 roasted or boiled beet
  • 1 can of chickpeas
  • 1 box of grained cottage cheese
  • cumin (optional)
  • greens
Garlic peel and finely grate, put in a mortar with a pinch of salt. Grind until smooth, gradually infusing the oil. You should get a pasty mixture. Continuing to pound, add finely grated lemon zest, lemon juice and then water. The resulting dressing leave to cool.

Ready beets peel and cut into cubes. Drain liquid from cans chickpeas, rinsed it with water. Mix beets with chickpeas with garlic dressing and let stand for 10-15 minutes.

When serving, put the salad, cheese (if you want a sharper taste, you can replace the cheese, a little sprinkle of cumin and herbs. We usually add the Basil.

For this salad we prepare browned potatoes, pre-cooked, slightly flattened, and fried to a Golden brown in lard or duck fat, along with the garlic cloves. published

P. S. And remember, only by changing their consumption — together we change the world! ©

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