Serves: 6 Preparation time: 15m Cooking time: 15m Ready in: 30m

Ingredients

For the salad

5 medium beets

4 onions, whole in their skins

200g. chickpeas

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

Preparation method

step 1

Soak for one night the chickpeas and cook in plenty of salted water until tender.

step 2

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.

Step 3

Peel the beets and onions and cut them in thick slices in a bowl. Add the chickpeas and herbs.

Step 4

Beat in  the multi the sauce ingredients and pour over the salad, stir gently, sprinkle with sour Greek mizithra cheese and serve.

 Source: Olive magazine

Chef: Eleni Psihouli         

Photo-Food Styling: Antonia Kati