2 tbsp balsamic vinegar

Juice of one orange

1 tsp grated orange peel

2 cloves minced garlic

1 tsp Dijon mustard

2 tbsp oil

Pepper to taste 


3 oz feta cheese

8 small beets, washed and trimmed

8 prunes, pitted and halved

1/2 cup canned chickpeas, drained and rinsed

1 bunch baby spinach

Beet greens

1/2 cup fresh parsley 


Place beets in a microwave-proof dish with 1 inch (2.5 cm) of water, and cover. Cook on high for 10-12 minutes, turning beets halfway through; let cool. Meanwhile, for dressing, combine vinegar, orange juice and peel, garlic and Dijon mustard. Whisk in oil, and season with pepper. When beets are cool, peel and slice. Combine with parsley, prunes and chickpeas. Drizzle salad with dressing and serve over spinach and beet greens. 

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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