Beet Salad

Brighten your table with this vibrant beet salad, featuring earthy beets, protein-packed chickpeas, and a zesty lemon dressing. Ideal for a refreshing weeknight dinner or a colorful addition to your next gathering.

• 4 medium beets
• 1 cup chickpeas
• 1 medium red onion
• 1/4 cup fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45 minutes, or until they are tender when pierced with a fork.

3. 3

   Once the beets are cooked, remove them from the oven and let them cool slightly. Peel the skin off and cut them into bite-sized cubes.

4. 4

   In a large mixing bowl, combine the cubed beets, chickpeas, chopped red onion, and parsley.

5. 5

   In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.

6. 6

   Taste and adjust the seasoning if necessary. Serve the salad chilled or at room temperature.

7. 7

   Enjoy your refreshing Egyptian Beet Salad!