I’ve been eating this salad for as long as I remember. It’s super easy to make and a perfect for a side salad or turned into a main meal for a work or school lunch. One note though, for school lunches keep in mind that the beetroot easily stains clothes so I wouldn’t be giving it to kids that seem to miss their mouths sometimes.
You can have this salad with many different variations. You can leave out the chickpeas, add in some peas or other beans. It tastes really good with adzuki (kidney) beans. I also really like it with some tempeh on the side or tofu that has been marinated in tamari. Let yourself explore as the flavours of the salad a fairly mild and can adjust to a few different flavours.
- 2 medium beetroots
- 4 medium potatoes (a variety that’s good for boiling)
- 1/2 small red onion, cut into thin slices
- 1 can of chickpeas (400g), rinsed well
- 1 tbs vinegar (organic preferably apple cider vinegar, the cloudy variety that has mother in it)
- 2 tbs extra virgin olive oil
- Salt and pepper to taste
- Handful or coriander (cilantro) for topping, optional
- Place the whole, unpeeled beetroots and potatoes in a small saucepan and fill with cold water enough to cover the vegetables. Cook on medium heat for around 25-30 minutes, until a skewer goes through nicely but isn’t too soft. When the potatoes have finished cooking, place under a running tap with cold water. Let it cool for around 3-5 minutes.
- Peel the beetroots and potatoes and cut thick slices.
- In a bowl, add the beetroot, potatoes, red onion, chickpeas, vinegar, oil and seasoning. Toss well, add the coriander on top and serve.