A French recipe, from Provence. If you don’t want to use anchovies, use a couple of teaspoons of miso or soy sauce in the dressing. Lentils would be good here, too, and celeriac or other roots, along with the beets or alone. If you want to save some time, you could just grate or dice the beets raw, though I think the flavor is not as good.

4 – 5 beets
1 1/2 c cooked chickpeas, rinsed if from a can and salty
4 T chopped parsley or some green, such as arugula or tat soi
4 anchovies or 2 t anchovy paste
1 or 2 garlic cloves, peeled
1 T red wine or sherry vinegar
1 T (fresh) lemon juice, or more red wine vinegar
5 T extra-virgin olive oil
salt and pepper, to taste

1. Roast beets. You can wrap them in foil, place them on a baking sheet and roast at 375ºF until tender (a knife tip will go into the beet easily). Or you can put them in a covered casserole with water to cover the bottom and roast at the same temperature until tender. Remove from oven, allow to cool, peel if you wish, then slice, dice, or cut into wedges.

2. Combine beets, chickpeas and parsley in a serving bowl. Set aside while you prepare the dressing.

3. In a small bowl or with a mortar and pestle, mash the anchovies and garlic until a paste is achieved. Even if using anchovy paste, you’ll want to mash it with the garlic so the garlic is paste-like. Add the vinegar and lemon juice. Add the oil in one tablespoon increments. Taste and add salt and pepper. Toss with beets and chickpeas and serve.