The colours in this bowl made me stop and take a picture before I ate. Deep red grated beetroot, golden chickpeas, white yoghurt, and purple-red onion all in the same pan. It starts simple: sliced red onion sauteed in ghee until soft, then chickpeas and grated beetroot stirred in until warm. Yoghurt folded in at the end with cumin, salt, and pepper.
The beet stains everything it touches. The yoghurt turns pink where it meets the beet. The chickpeas take on a reddish hue. It looks like a sunset in a bowl and tastes earthy, tangy, and warm. It’s kind of messy, kind of beautiful. I love it!
Tips for Making Yoghurt Chickpea and Beetroot Salad
Grate the beetroot raw
Peel and grate on the large holes of a box grater. Raw grated beetroot cooks quickly in the pan and keeps some texture.
Wear gloves or accept that your hands will be pink for a day.
Add the yoghurt off the heat
Four tablespoons of plain yoghurt stirred into the warm chickpea and beetroot mixture after you take the pan off the stove.
If you add yoghurt over heat, it can curdle. Off the heat, it melts into a creamy sauce.
Yoghurt Chickpea and Beetroot Salad
Total Time: 25 minutes
Yield: Serves 4
Diet: Vegetarian
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Description
A vibrant and nutritious salad with a Middle Eastern twist, featuring spiced yoghurt, chickpeas, and beetroot, perfect for a detox or as a side dish.
Ingredients
Units
- 1 beetroot (peeled and grated)
- 7 ounces (200g) canned chickpeas
- 4 Tablespoons plain yoghurt
- 1 red onion (thinly sliced)
- 1 Tablespoon ghee (or butter)
Instructions
- Peel and grate the beetroot.
- Thinly slice the red onion.
- In a pan, heat the ghee or butter and sauté the onion until soft.
- Add the chickpeas and beetroot to the pan and cook until heated through.
- Mix in the yoghurt and season with cumin, salt, and pepper to taste.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Category: Salad
Method: Stovetop
Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 300
- Fat: 5
- Carbohydrates: 20
- Fiber: 5
- Protein: 6
Frequently Asked Questions
Can I use canned beetroot?
Yes. Drain and chop it. Canned beetroot is already cooked, so it heats through in a minute. Fresh grated has more texture and a brighter colour.
What is ghee?
Clarified butter used in Indian cooking. It has a nutty, toasted flavour. Regular butter works as a substitute.
Can I serve this cold?
Yes. It works warm or at room temperature. The yoghurt thickens as it cools and the flavours meld. Add a squeeze of lemon if serving cold.
If You Liked This Recipe, You Might Also Enjoy
- Simplified Chole Bhature
- Crispy Rice with Spicy Tuna
- Zucchini Blossoms filled with Radish and Herb Cream Cheese
The post Spiced Yoghurt Chickpea and Beetroot Salad appeared first on Honest Cooking and Travel.