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This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.
4 large or 6 medium beets, roasted
1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
2 tablespoons minced flat-leaf parsley
4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels
1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Freshly ground pepper to taste
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1st Keep
 Phil
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ArgyBargy
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Zelle
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LepiUni
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gennM
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courtneylevin
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jennycc
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Pianoreet
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Comments
When I realized that I had all the ingredients on hand for this, I tried it. Loved it. Thanks.
That's awesome! So glad you enjoyed it.