This is such a fun winter party salad. I found it hard to get all the skins off the beets, but my co-worker Jenny swears that they will slip right off if you plunge them in very cold water after you roast them. I will try this next time, as my hands are still a bit pink from hand peeling them!

Ingredients:

  • 3 bunches beets, mixed colors
  • 3/4 C extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 tsp. whole cumin seeds
  • 1/4 cup red wine vinegar
  • 1 tbsp. lemon juice
  • 1 cup cooked chickpeas, drained
  • 1/4 cup shallots, thinly sliced
  • 1/2 cup black olives
  • 1/2 cup flat-leaf parsley leaves
  • 1/4 lb. ricotta salata cheese (I have used feta as well in a pinch)

To prepare:

Preheat oven to 400F. Toss cleaned beets with 2 tbsp. olive oil and 1 tsp. salt. Place in a roasting pan with 1/4 inch water and cover with foil. Roast for 40-50 minutes until tender. Let cool and remove skins. Slice into slabs and put in a bowl.

As the beets roast, toast cumin seeds in a pan over medium heat for 2-3 minutes. Pound half of the seeds into a powder and mix with remaining cumin, 1/4 tsp. salt, red wine vinegar, and lemon juice. Whisk in 1/2 cup olive oil.

Heat 2 tbsp. of olive oil in a pan and add chickpeas when very hot. Fry for 4-5 minutes shaking pan often, until crispy. Drain on a paper towel.

Add shallots and beets to the dressing and season with salt and pepper. Toss in chickpeas, olives, and parsley. Cut ricotta into slabs and layer into the salad.