This salad will not betray anyone. The unique flavor from the horseradish gives it kind a spicy taste – not the chili kind a spiciness, but more like a good spicy mustard. And the color from the beetroots make the chickpeas so beautifully pink.
This salad spices up every dinner table, with colors, taste and nutrition.
- 2 large beetroots
- 4 dl cooked chickpeas (or from a can)
- 1 dl flat-leaf parsley
- 3 tablespoons finely grated horseradish (more if you want it stronger, less if you want it milder)
- 2 tablespoon olive oil
- 3 tablespoons apple cider vinegar
Cook the beetroots in water for about an hour with a little salt. When ready cut the beetroots into small cubes and put them in a salad bowl along with the chickpeas.
Make the dressing by adding together all the ingredients and blend together with the beetroots and chickpeas. Chop the parsley and blend in to the salad. Stir together and taste. If you want you can add a bit of salt to the mixture.
To make the salad sweeter and more crunchy, you can add one red apple cut into cubes, in to the mixture. If you add avocado, an apple and few walnuts to the mixture, you have a perfect lunch.