Olive oil dishes
Inspired by meatless olive oil dishes in Iranian home cooking, this recipe combines cooked beets and chickpeas with olive oil and lemon juice. Serve it chilled; it can also be frozen.
Place the beets in a large pot and add enough water to cover them. Boil for 35 minutes, checking with the tip of a knife to make sure they are tender.
Peel the cooked beets while wearing gloves, then cut them into small cubes.
Combine the diced beets and cooked chickpeas in a bowl. Add the olive oil, lemon juice, crushed garlic, and salt, then toss.
Chill the mixture in the refrigerator for at least 30 minutes, then serve topped with chopped mint.
Important: Wear gloves when peeling the cooked beets; otherwise, your hands may remain stained for a long time.
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