Serves 6 Ingredients: 1kg small beetroots, scrubbed 1 small red onion, finely sliced 400g can chickpeas, rinsed and drained 1/4 cup chopped fresh herbs, such as parsley, basil, coriander, dill, thyme Salt and freshly ground black pepper 1/4 cup toasted pine nuts 150g feta cheese, crumbled Hot Bacon Dressing: 200g rindless free-range NZ bacon, coarsely chopped 3 tbsp white or red wine vinegar 1/4 cup extra virgin olive oil, plus extra to brown bacon Cook beetroot whole in boiling, salted water for 45 minutes or until tender when tested with the tip of a sharp knife. Drain well and set aside to cool. When beetroot are cool enough to handle, the skins will simply slip off in your hand when pressure is applied. Remove and discard skins. Cut beetroot in wedges and place in a bowl with onion, drained chick peas, herbs and season with salt and pepper to taste. To make the hot bacon dressing, cook bacon in a pan with a little oil until browned. Remove pan from the heat and add vinegar and then olive oil. Pour dressing over salad while still hot from the pan. Toss salad well and serve scattered with pine nuts and crumbled feta.
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