Beet Salad with Cumin Vinaigrette & Fried Chickpeas by Piera Gelardi

Beet Salad with Cumin Vinaigrette & Fried Chickpeas

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  1. Toss beets with olive oil, sea salt, sprigs of thyme and sliced shallots. Roast for 30 minutes or until tender.

  2. Toast cumin seeds in a pan and pound with a mortar and pestle. Add 2 red wine vinegar, lemon juice, and sea salt. Whisk in extra virgin olive oil.

  3. When the beets are done roasting, toss with the vinaigrette. Arrange on a plate with pitted oil-cured olives and feta.

  4. In a pan heat oil to very hot. Add the chickpeas and fry until crispy. Remove from oil with a slotted spoon and let drain on paper towels.

  5. Top the salad with chickpeas and grind fresh pepper on top.

Total Time 45 min


  • 2 bunches of peeled, quartered beets
  • 2 tbsp olive oil
  • Pinch of sea salt
  • 2 sprigs of thyme
  • 1 shallot, sliced
  • 1 tbsp cumin seeds
  • 2 tbsp red wine vinegar
  • Juice of one lemon
  • Handful of pitted, oil-cured olives
  • 1/2 cup feta
  • 1 cup of cooked chickpeas