Potato, Beet and Chickpea Salad with Hard-boiled Eggs

0
Average: 0 (0 votes)
(0 votes)
Potato, Beet and Chickpea Salad with Hard-boiled Eggs
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
250 grams small Boiled potato
2 cooked Beets
4 hard-boiled eggs
2 handfuls Frisée
200 grams cooked chickpeas (canned)
2 teaspoons Mustard seed
1 garlic (peeled)
salt
freshly ground peppers
3 Limes (juiced)
sesame oil
How healthy are the main ingredients?
chickpeasegggarlicsaltLimesesame oil

Preparation steps

1.

Halve potatoes. Peel beets and cut into wedges. Heat 3 tablespoons oil in a pan. Add beet and sear on all sides. Season with salt and pepper. Peel eggs and cut into quarters. Rinse, trim and spin lettuce leave dry. Sauté chickpeas in 1 tablespoon oil. Stir in mustard seeds and 100 ml (approximately 1/2 cup) water. Press garlic through a garlic press into the pan. Cover and cook 4-5 minutes over medium heat. Season with salt and pepper and let cool.

2.

Divide potatoes, beets, frisee, eggs and chickpeas among 4 small plates. To make dressing: Whisk 5 tablespoons oil with lime juice and season with salt and pepper. Drizzle dressing over each portion and season with salt and pepper. Serve with fresh bread, if desired.