Red star

Chefs who turn plates into artworks and a dining public eager for healthier fare have found common ground in the beet.

Chickpea Beetroot Salad

Try this easy recipe for a fresh, colorful bite of summer:

600 g beetroots, cooked and diced

1 small onion, finely sliced (optional)

2 small apples, diced

200 g feta cheese, diced (low-fat is fine)

1 (250 g) can chickpeas, drained

1⁄2 bunch flat-leaf parsley, minced

Dressing

5 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 pinch sugar

Combine beetroot, apple, onion, feta cheese, chickpeas and parsley in a big bowl.

In a dressing shaker mix together the olive oil, lemon juice, vinegar and sugar.

Pour over veggies and combine. Allow flavors to blend for 20 minutes before serving.