Ingredients
1 cup chickpea flour
Kosher salt and freshly ground pepper
1 cup lukewarm water
3 tablespoons extra-virgin olive oil
1 cup thinly sliced Chioggia beets (from about three 2-ounce beets)
1 chopped anchovy (1/2 teaspoon)
1 teaspoon fresh lemon juice
1/2 cup fresh basil leaves
Flaky sea salt, such as Maldon
Preparation
In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
Toss together beets, anchovy, lemon juice, and basil.
Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans. Bake until cooked through and golden brown on edges, about 15 minutes. Top each with beet mixture. Season with flaky salt and pepper; serve.
