4 red beets (about 1 lb.), washed, ends trimmed
1 lb. potatoes, scrubbed, (choose a firm/waxy textured variety)
1 lb. carrots, scrubbed
1 small red onion, chopped
3 garlic dill pickles, chopped
1/4 c. brine from pickles
1 c. combined dill & parsley, chopped
1 x 14 oz. (about 400 ml) can chickpeas, drained and rinsed
1/4 c. olive oil
salt & pepper
Lettuce bed: gem red, green romaine, or leaf lettuce
Place beets in pot, cover with water, bring to boil. Boil for 20 minutes.
Add potatoes and carrots, boil 10 minutes more.
Cover pot and let stand at room temperature overnight.
Drain water. Wipe peels off beets, and peel potatoes.
Chop beets, potatoes & carrots.
Combine in a bowl with the chopped onions, garlic, pickles, brine, dill and parsley.
Add chickpeas, then dress salad with quality olive oil and season with salt & pepper.
Chill.
Make a boat of lettuce leaves and fill with chilled salad.
Serves 4