BEET AND CHICKPEA SALAD WITH ANCHOVY DRESSING

Beet and Chickpea Salad With Anchovy Dressing image

This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 15m

Yield : 4 to 6 servings

Number Of Ingredients 9

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Ingredients

4 large or 6 medium beets, roasted
1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
2 tablespoons minced flat-leaf parsley
4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels
1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Freshly ground pepper to taste

Steps:

Peel the beets and dice, slice or cut in wedges. Combine with the chickpeas and parsley in a large salad bowl.
Mash together the anchovy fillets and the garlic in a mortar and pestle until they have been reduced to a paste. Add the vinegar and lemon juice and mix together well with the pestle or with a fork. Work in the olive oil. Season with pepper. Toss with the beets and serve.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 557 milligrams, Sugar 4 grams