Pantzaria Recipe
crispy heirloom beets, mizuna, red watercress, dried chickpeas, pears, grape must dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the heirloom beets thoroughly, wrap them in foil, and place them on a baking sheet. Roast for about 45-60 minutes until tender. Once cooked, let them cool, peel, and slice them into thin rounds.
- 2
Prepare the Chickpeas
Soak the dried chickpeas overnight in water. Drain and rinse them, then cook in boiling water for about 1-1.5 hours until tender. Drain and let cool.
- 3
Prepare the Dressing
In a small bowl, whisk together the grape must, olive oil, balsamic vinegar, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the roasted beets, mizuna greens, red watercress, cooked chickpeas, and sliced pears. Drizzle the grape must dressing over the salad and toss gently to combine.
- 5
Serve
Serve immediately as a refreshing salad or as a side dish. Enjoy!
