Beet and Chickpea Salad With Anchovy Dressing

• 4 large or 6 medium beets, roasted
• 1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
• 2 tablespoons minced flat-leaf parsley
• 4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels
• 1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed
• 1 tablespoon red wine vinegar or sherry vinegar (more to taste)
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• Freshly ground pepper to taste

1. Peel the beets and dice, slice or cut in wedges.
2. Combine with the chickpeas and parsley in a large salad bowl.
3. Mash together the anchovy fillets and the garlic in a mortar and pestle until they have been reduced to a paste.
4. Add the vinegar and lemon juice and mix together well with the pestle or with a fork.
5. Work in the olive oil.
6. Season with pepper.
7. Toss with the beets and serve.

beets, chickpeas, flatleaf parsley, anchovy, garlic, red wine vinegar, lemon juice, extra virgin olive oil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/12780 (may not work)