Beetroot and Chickpea Salad

2 medium beetroot (beets)
1 small onion
1 cup cooked chickpeas
1 large orange, peeled
1/2 cup pine nuts
1 clove garlic, crushed

Dressing ingredients
1/2 cup balsamic vinegar or lemon juice
1/2 cup cold pressed olive oil
1 tablespoon tamari or soy sauce
1 teaspoon dried mixed herbs

Method

Toast the pine nuts lightly, either in the oven or on a frying pan on the stove.
Grate the beetroot coarsely.  Slice the onion and orange into thin rings. 
Place all salad ingredients together in a large bowl.

Place all dressing ingredients together in a jar and shake well.  Pour dressing over salad and serve.
This salad is nice with chicken or fish.