Ingredients
Beetroot:
Boiled or roasted beetroot cubes.
Chickpeas:
Boiled and well-drained chickpeas.
Red Onion:
Very thin slices (preferably soaked in a little vinegar to reduce their sharpness).
Leafy Greens:
A base of lettuce or arugula (rocket).
Cheese:
Crumbled feta cheese.
Herbs:
Fresh chopped parsley for garnish.
Preparation StepsThe Base:
Place the leafy greens at the bottom of the serving dish.
Distribution:
Arrange the beetroot cubes on one side and the chickpeas on the other, then place the onion slices on top.
Addition:
Add the crumbled feta cheese in the center and over the top.
Garnish:
Sprinkle the chopped parsley over the ingredients.
Suggested Dressing For the best flavor, mix the following:
Extra virgin olive oil.
Lemon juice.
Minced garlic clove (optional).
Salt and black pepper
.A teaspoon of honey (to balance the acidity of the lemon with the sweetness of the beetroot).
Tip:
Do not mix the salad with the dressing until right before serving, as the beetroot will bleed and turn the chickpeas and cheese pink if left for too long.
