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Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata


Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata Recipe

Ingredients:
  • 3 bunches beets, mixed colors if possible
  • ¾ cup extra virgin olive oil
  • 1½ teaspoons cumin seeds
  • 2 tablespoons plus 2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice, plus more for seasoning
  • 1 cup cooked chickpeas, drained (recipe follows)
  • ¼ cup thinly sliced shallots
  • ½ cup Nyons olives or other strong-tasting oil-cured black olives
  • ½ cup flat-leaf parsley leaves
  • ¼ pound ricotta salata cheese
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • ½ cup diced onion
  • 3 cloves garlic, smashed
  • 1 chile de arbol, crumbled
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1½ cups dried chickpeas
  • 1 teaspoon paprika
  • A healthy pinch cayenne pepper
  • 1 cinnamon stick
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 686kcal (34%)
Total Fat 45g (70%)
Saturated Fat 8g (42%)
Cholesterol 17mg (6%)
Total Carbohydrate 57g
Dietary Fiber 15g
Sugars 18g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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