Inspired by the meatless olive-oil dishes of Iranian home cooking, this dish is made by combining boiled beetroot with chickpeas and dressing them with olive oil and lemon juice. It is served cold and can be frozen.
Boil the beetroot in their skins in a pot of water for 35 minutes, checking with a knife tip to make sure they have softened.
Wearing gloves, peel the boiled beetroot and cut it into cubes.
Combine the cubed beetroot with the cooked chickpeas in a bowl; add the olive oil, lemon juice, crushed garlic and salt and toss.
Chill the mixture in the fridge for at least 30 minutes and serve topped with chopped mint.
Important: wear gloves when peeling the beetroot after boiling, or your hands will stay stained for a long time.
If you want to freeze it, do so before adding the lemon juice; squeeze in fresh juice after thawing, or the flavour can turn musty and bitter.
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