August 18, 2010

Salad of Beets, Chickpeas and Feta

This is another easy salad recipe that would work as well as a light meal, as a dinner party entrée. The deep red colour of the beetroot looks lovely mixed with the shiny white feta and the green rocket. I adore the flavours of this salad, and I can never have enough feta cheese. It gives its lovely creaminess and saltiness to this dish along with the peppery rocket and the mild chickpeas. Nutritionally this is also a wholesome meal as the chickpeas provide a good amount of protein to it. This is real feel good food.

Salad of Beets, Chickpeas and Feta
(Recipe adapted from Marie Claire 'Spicy')

3-4 small beets, leafy tops removed
1/2 tsp ground cumin
1 orange, juiced
2 tbsp extra virgin olive oil
3 cups rocket (arugula)
2 1/2 cups canned chickpeas, drained & rinsed
200g feta cheese

Preheat the oven to 200C. Put the beets into a baking dish, pour in 1/2 cup of water, cover with foil and bake for 1 hour or until knife passes easily through the beets. Allow to cool and peel the skins off. Cut the beets into small wedges and place in a bowl. Add the cumin, orange juice and olive oil and toss well. Arrange the rocket, beets, feta and chickpeas on a serving dish and drizzle on the remaining dressing.