A nutritious and satiating salad.
Serves: 6 Preparation time: 15m Cooks in: 15m Ready in: 30m
For the salad
5 medium beets
4 onions, whole in their skins
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
Soak for one night the chickpeas and cook in plenty of salted water until tender.
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.
Peel the beets and onions and cut them in thick slices in a bowl. Add the chickpeas and herbs.
Beat in the multi the sauce ingredients and pour over the salad, stir gently, sprinkle with sour Greek mizithra cheese and serve.