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From the Jewish Food Hero Kitchen: Georgian Beet Chickpea and Walnut Salad

  • Author: Jewish Food Hero


  • 3 cups beets, large dice
  • 1 cup chickpeas
  • 12 shallot, sliced thin
  • 13 cups of green lettuce, chopped



A few hours before making the salad, boil the beets until tender and set aside to cool .

Soak the walnuts.

When you are ready to make salad:

  1. Peel and dice the beets into large cube sized pieces and set aside
  2. Combine the beets, shallots and chickpeas into a large prep bowl
  3. Place all dressing ingredients into blender and blend into smooth

There are two ways to present this salad:

Option 1: Dress the beets, shallots, and chickpeas and allow to marinate in the dressing for up to 24 hours.  This makes the dressing pink and also creates a lovely taste. When you are ready to serve, mix in 1-3 cups of chopped lettuce. Garnish with crushed walnuts

Option 2: Keep all the ingredients separate (as shown in the photo) and serve the dressing on the side.  If you want pink dressing, add a few pieces of cooked beet to the dressing before you blend it. Garnish with crushed walnuts.



  • Large salad bowl
  • 2 small prep bowls
  • Blender
  • Garlic press
  • Citrus reamer

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