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Roasted Beet Salad With Fried Chickpeas, Nyons Olives, And Ricotta Salata

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salad low carb nut free vegetarian thanksgiving lunch italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

¾ cup extra virgin olive oil

2 tablespoons plus 2 teaspoons red wine vinegar

1 tablespoon lemon juice , plus more for seasoning

1½ teaspoons cumin seeds

½ cup flat-leaf parsley leaves

3 bunches beets , mixed colors if possible

1 cup cooked chickpeas , drained (recipe follows)

½ cup Nyons olives or other strong-tasting oil-cured black olives

Kosher salt and freshly ground black pepper

¼ cup thinly sliced shallots

¼ pound ricotta salata cheese

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