Tastier than Vinaigrette: original and useful beet salad for every day

Beetroot salads are very healthy and tasty dishes that are usually prepared very quickly and easily. It is worth noting that beets go very well with all vegetables, herbs, oil and yogurt.

Cook Daria shared a recipe for a delicious beetroot salad with chickpeas, pickles, and olive oil on Instagram.

Ingredients:

• boiled/baked beets - 3-4 pcs.
• boiled or canned chickpeas or beans - 250 g
• pickled cucumbers - 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 and cut into large cubes.

2. Cut the cucumbers into rings. Thinly slice the red onion into half rings. Finely chop the dill.

4. Pour the chickpeas into a container without liquid (if canned). If raw, soak them overnight in cold water, then boil them until tender in salted water for about an hour and rinse.

5. Put all the ingredients in a bowl, season with oil, salt and pepper and serve.