A colorful and nutritious salad combining the earthy flavors of beets and chickpeas with a zesty dressing.
Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast them for about 45 minutes or until tender.
Roasting enhances the natural sweetness of the beets.
Once the beets are cool enough to handle, peel and dice them into bite-sized pieces.
Use gloves to avoid staining your hands with beet juice.
In a large mixing bowl, combine the diced beets, sliced onion, chopped apple, crumbled feta, cooked chickpeas, and chopped parsley.
Ensure all ingredients are evenly distributed for a balanced flavor.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, and sugar until well combined.
Adjust the sweetness or acidity of the dressing to your taste.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Let the salad sit for a few minutes to allow the flavors to meld.
Transfer the salad to a serving bowl and garnish with additional parsley if desired. Serve and enjoy!
Serve the salad slightly chilled or at room temperature for the best flavor.
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