Ingredients:

1 potato, boiled and grated

1 beetroot, boiled or roasted and grated

1 cup cooked chickpeas, slightly mashed (as a replacement for ham)

1 onion, finely sliced (use about 1/2 onion for the salad)

1/2 tsp salt

1 tsp sugar

3 tbsp vinegar (5%)

Instructions:

Prepare the Ingredients:

Boil or roast the potato and beetroot until tender. Let them cool, then grate them.

Cook the chickpeas if not already cooked, then slightly mash them with a fork.

Finely slice the onion.

Prepare the Marinated Onions:

In a small bowl, mix the sliced onion with the salt, sugar, and vinegar.

Let the onions marinate for about 10-15 minutes to soften and absorb the flavors.

Assemble the Salad:

In a large serving bowl, layer the ingredients:

Spread a layer of grated potato.

Add a layer of slightly mashed chickpeas.

Add a layer of grated beetroot.

Top with the marinated onions.

Seasoning:

If desired, add a bit more salt or vinegar to adjust the taste.

Serve:

Refrigerate the salad for about 30 minutes before serving to allow the flavors to meld together.

Serve chilled.

This simple yet delicious salad is perfect as a starter or a light side dish. Enjoy!