Pickled Beet Salad With Chickpea Mash Recipes

PICKLED BEET SALAD WITH CHICKPEA MASH

Steps:

• Place beets in a medium saucepan and cover with cold water. Bring pot to boil and cook for about 30 minutes or until beets are tender. Drain water and set aside to cool. Peel beets and cut up into approx 1 cm cubes.
• Peel and thinly slice red onion into half moons.
• Wash a few sprigs of lemon thyme.
• In a small saucepan, combine red wine vinegar with water, white sugar, salt and pepper. Over low heat, stir until sugar is dissolved.
• In a bowl, place cut beets, thyme, red onion and red wine vinegar pickling liquid together. Cover and place in fridge to pickle. Leave for at least 30 minutes, overnight even better.
• Drain and rinse chickpeas from can and place into food processor. Add 3 tablespoons of yoghurt, garlic cloves, lemon juice, lemon zest and salt and pepper to taste. Blitz until you get a semi coarse texture.
• Wash and shake dry rocket leaves.
• On a large plate, scoop chickpea mash and spread across the plate in a circular motion.
• Add 1 tablespoon of Greek yoghurt on top of chickpea mash.
• Next, layer rocket leaves.
• Finally, top with pickled beet salad.
• Add cracked black pepper and a drizzle of extra virgin olive oil to finish.
• Serve.

PICKLED BEET SALAD

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.