Caramelized beetroot feta with chickpeas

 
Caramelized beetroot feta with chickpeas (serves 6) Ingredients: · 2 small beetroot cut in about ¼ inch · 2 potatoes cut into small square pieces with the skin · 4-5 table spoons of feta cheese · 2 table spoons maple syrup/honey · 3-4 table spoons of olive oil · ½ cup chick peas (soaked overnight and boiled with salt) · 2 tea spoon of lemon zest · 3-4 table spoon of lemon juice · 1 tea spoon of mustard sauce · salt · few parsley leaves · 1 tea spoon chili flakes · 1 tea spoon black pepper Method: · Pre-heat oven at 180 degrees Celsius. In a baking tray arrange beetroot, potato and sprinkle 1 table spoon olive oil, salt and maple syrup. Add scoops of feta cheese and bake it for 30 minutes till potato and beetroot is done. In another tray put chickpeas, salt, spoon of olive oil, lemon zest, 1 spoon of lemon juice, parsley and chili flakes and a bit of maple syrup. Bake it for 10 minutes. In a bowl add 1 table spoon olive oil, Mustard sauce, lemon juice, salt and pepper. Whisk well. Assembling of the warm salad: · In a platter arrange the baked beetroot. Top it with the chickpeas, Drizzle some dressing and garnish with a parsley leaf. Serve hot.
Ingredients & methods of Caramelized beetroot feta with chickpeas

    · 2 small beetroot cut in about ¼ inch
    · 2 potatoes cut into small square pieces with the skin
    · 4-5 table spoons of feta cheese
    · 2 table spoons maple syrup/honey
    · 3-4 table spoons of olive oil
    · ½ cup chick peas (soaked overnight and boiled with salt)
    · 2 tea spoon of lemon zest
    · 3-4 table spoon of lemon juice
    · 1 tea spoon of mustard sauce
    · salt
    · few parsley leaves
    · 1 tea spoon chili flakes
    · 1 tea spoon black pepper

    · Pre-heat oven at 180 degrees Celsius. In a baking tray arrange beetroot, potato and sprinkle 1 table spoon olive oil, salt and maple syrup. Add scoops of feta cheese and bake it for 30 minutes till potato and beetroot is done. In another tray put chickpeas, salt, spoon of olive oil, lemon zest, 1 spoon of lemon juice, parsley and chili flakes and a bit of maple syrup. Bake it for 10 minutes. In a bowl add 1 table spoon olive oil,
    Mustard sauce, lemon juice, salt and pepper. Whisk well.
    Assembling of the warm salad:
    · In a platter arrange the baked beetroot. Top it with the chickpeas, Drizzle some dressing and garnish with a parsley leaf. Serve hot.

0