Roasted Beetroot, Chickpeas and Pistachio

Serves: 4 Persons
Preparation time: 1,5 hours
Cooking time: 1 hour
Techniques: Cooking, deep fryer



  1. Roast the beets in the oven at about 200 degrees until soft, about 40 minutes. Once cooled peel them and slice them into discs. Toast pistachios in a pan and finish with honey and salt. Drain chickpeas and dry before frying them in a deep fryer at 180 degrees. Remove once crispy and drain on paper towel.
  2. In a bowl mix mustard, oil and vinegar. Season with salt and pepper.
  3. Plate the beetroot discs on the bottom dress with the vinaigrette and top with the pistachios and chickpeas. Serve with the salad.