A nutritious and satiating salad.
Serves: 6 Preparation time: 15m Cooks in: 15m Ready in: 30m
Ingredients
For the salad
5 medium beets
4 onions, whole in their skins
200g. chickpeas
1 small bunch of mint, chopped
4-5 sprigs of parsley
few tsp. soup of sour mizithra cheese
For the sauce
½ cup olive oil
4 tsp. sweet vinegar
zest of ½ orange
1 tsp. sweet mustard
1 small clove garlic
Method
Step 1
Soak for one night the chickpeas and cook in plenty of salted water until tender.
Step 2
Wrap each beet and onion in foil after the salting. Put them in a baking pan and bake at 180˚C for about 45 minutes or until tender.
Step 3
Peel the beets and onions and cut them in thick slices in a bowl. Add the chickpeas and herbs.
Step 4
Beat in the multi the sauce ingredients and pour over the salad, stir gently, sprinkle with sour Greek mizithra cheese and serve.
