Beet And Chickpea Salad With Anchovy Dressing Recipes

BEET AND CHICKPEA SALAD WITH ANCHOVY DRESSING

Beet and Chickpea Salad With Anchovy Dressing image

This is a typical Provençal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 15m

Yield : 4 to 6 servings

Number Of Ingredients 9

Ingredients

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

Steps:

Peel the beets and dice, slice or cut in wedges. Combine with the chickpeas and parsley in a large salad bowl.
Mash together the anchovy fillets and the garlic in a mortar and pestle until they have been reduced to a paste. Add the vinegar and lemon juice and mix together well with the pestle or with a fork. Work in the olive oil. Season with pepper. Toss with the beets and serve.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 557 milligrams, Sugar 4 grams

ROASTED BEET SALAD WITH CHICKPEAS AND RED ONION

Roasted Beet Salad with Chickpeas and Red Onion image

Provided by Guy Fieri

Categories appetizer

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 medium beets
2 cloves garlic, peeled
1 sprig rosemary
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups canned chickpeas, drained
1/2 red onion, sliced
1/2 cup roughly chopped dill pickles
Juice of 1/2 lemon
1/4 cup crumbled cotija cheese
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 350 degrees F.
Set the beets, garlic and rosemary on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil, sprinkle with some salt and pepper and add a splash of water. Fold the foil up into a pouch and seal the edges. Transfer to the oven and cook until the beets are easily pierced with a knife, 45 to 50 minutes. When done, remove the beets from the pouch and set them aside until cool enough to handle. With a paper towel rub the skins from the beets. Cut the peeled beets into bite-size cubes. Mince the roasted garlic.
Combine the beets, garlic, chickpeas, red onion, pickles and lemon juice in a bowl. Season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss to mix. Transfer the salad to a serving platter. Sprinkle with the cotija and cilantro and serve.

ANCHOVY SALAD DRESSING

Anchovy Salad Dressing image

This dressing is delicious on a Nicoise style salad of steamed green beans, fresh tomatoes, hard boiled eggs and baby greens. I love it on steamed broccoli also. Be adventurous and try this.

Provided by Geema

Categories Salad Dressings

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

6 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon pepper
1 clove garlic, pressed
2 anchovy fillets, chopped fine

Steps:

Combine all ingredients in a covered jar and shake well.
Chill in refrigerator.
Before serving, shake thoroughly.

Nutrition Facts : Calories 228.3, Fat 22.9, SaturatedFat 3, Cholesterol 1.7, Sodium 781.3, Carbohydrate 3.6, Fiber 2.1, Sugar 0.5, Protein 3.4

TUNA, CHICKPEA, AND BEET SALAD

Tuna, Chickpea, and Beet Salad image

This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 15m

Number Of Ingredients 10

Ingredients

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
2 cans (5 ounces each) light tuna packed in water, drained and flaked
Coarse salt and freshly ground black pepper
1 head romaine lettuce, trimmed and cut into 1-inch wedges
3 ounces baby spinach (3 cups)
1 package (about 8 ounces) cooked beets, quartered
1 can (15.5 ounces) chickpeas, drained and rinsed
Crusty bread, toasted (optional)

Steps:

In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.
Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.

Nutrition Facts : Calories 425 g, Fat 21 g, Fiber 8 g, Protein 24 g, SaturatedFat 3 g

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