Roasted beets have a wonderful sweet and earthy flavor; but if you end up with a pair of cooked beets of which most of the flavor is flushed away with the cooking water, there is still hope. Naturally roasted beets have my preference but I managed to make a very tasty salad with the cooked version as well. You can also change the peas for lentils but the peas do give a nice bite to the salad.
500 gram beetroot
Big handful of fresh spinach
1 cup yellow peas
1 pear in cubes
Chunk of fettah
½ cup full yogurt
5 garlic cloves
2 red onions
1 tablespoon dried thyme
A handful of chopped mint
2 tablespoons balsamico vinegar
One tablespoon honey
One tablespoon cider vinegar
Pepper and salt
Cook the yellow peas with the bay leaf and one chopped garlic clove until soft but not mushy.
Cut the onion and tomatoes in parts and slice 3 garlic cloves. Heat a layer of oil in a big skillet and slowly bake the onion, tomato and garlic on a low fire for about 10 minutes.
Cut the beetroot in little cubes and add them to the onion. Mix it well, add the balsamico vinegar, thyme and the honey, generous pepper and salt and turn the fire a little higher.
To make the dressing. Mix the yogurt with a crushed garlic clove, sumac, cider vinegar, mint, honey pepper and salt.
When the beet is warm and caramelized, mix it with the peas, crumble the fettah and add the spinach and the pear.
Serve the salad with a dot of the yogurt dressing on top.