December 8, 2015
Beet Salad with Cumin Vinaigrette & Fried Chickpeas by Piera Gelardi
Toss beets with olive oil, sea salt, sprigs of thyme and sliced shallots. Roast for 30 minutes or until tender.
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.
When the beets are done roasting, toss with the vinaigrette. Arrange on a plate with pitted oil-cured olives and feta.
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.
Top the salad with chickpeas and grind fresh pepper on top.
Total Time 45 min