Pickled Beet Salad With Chickpea Mash Recipes

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PICKLED BEET SALAD



Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

  • Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
  • When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
  • In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

CHICKPEA BEETROOT SALAD



Chickpea Beetroot Salad image

This is a yummy, healthy salad recipe, which will have you come back for more. :) Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy! The original version of this dish comes from German chef Tim Mälzer.

Provided by Lalaloula

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

600 g beetroots, cooked and diced (I use the vacuum packed ones)
1 small onion, finely sliced (leave this out if you dont like raw onion)
2 small apples, diced
200 g feta cheese, diced (low-fat is fine)
1 (250 g) can chickpeas, drained
1/2 bunch flat leaf parsley, minced
5 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 pinch sugar

Steps:

  • Comine beetroot, apple, onion, feta cheese, chickpeas and parsely in a big bowl.
  • In a dressing shaker mix together the olive oil, lemon juice, vinegar and sugar.
  • Pour over veggies and combine. Allow flavours to blend for 20 minutes.
  • Enjoy!
  • Note: For a change you can also make this using mozarella cheese and fresh thyme.

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