Easier than Vinaigrette: a healthy beetroot salad for a light dinner

Beetroot is the best vegetable for making delicious, healthy and light salads, appetizers and first courses. You can also eat it raw to make vitamin salads. It is worth noting that beets go well with all vegetables, herbs, and even fruits.

Cook Dariia shared on Instagram a recipe for a delicious and healthy beetroot salad with chickpeas and pickles for a light dinner.

Ingredients:

• boiled/baked beets - 3-4 pcs.
• boiled or canned chickpeas - 250 g (100 g raw)
• pickles - 100 g
• red onion - 1/2 pc.
• dill - a bunch
• olive oil - 2-3 tbsp
• salt - 1/2 tsp
• ground pepper - to taste

Method of preparation:

1. Boil or bake the beets, peel them, cut into large cubes.

2. Cut the cucumbers into rings.

3. Thinly slice the red onion into half rings.

4. Finely chop the dill.

5. Assemble the salad: drain the chickpeas, add the vegetables, onions, spices and salt, season with oil, mix and serve. It is better to put the salad in the refrigerator for 1-2 hours, so it will be even tastier.