Beet and Chickpea Salad

Beet and Chickpea Salad

Ingredients

Dressing

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 

Salad

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 

Instructions

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
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

Beet and Chickpea Salad

Citrus Beet Salad

Ingredients

3 or 4 medium beets, peeled

1 orange, zested and juiced

1 lemon, zested and juiced

1/4 cup white balsamic vinegar

1 tsp Dijon mustard

1 tbsp organic honey

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

4 chives, thinly sliced 

Instructions

Using the julienne attachment on a mandolin slicer, shred the beets. Alternatively, you can use a cheese grater to shred the beets (or you can use a knife. Set aside. In a medium-sized bowl, whisk the orange zest and juice, lemon zest and juice, balsamic vinegar, Dijon mustard, and honey, until well combined. Add olive oil and whisk until combined. Season with salt and pepper. Add beets to the bowl and toss until fully coated with dressing. Refrigerate 30 minutes. Garnish with chives, and serve. Makes 4 servings.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
(Insert Icons with links to her account her for Facebook, LinkedIn, instagram, Twitter & GoogleMyBusiness..you can get this directly from her account in our accounts section)
If you would like to contact me to discuss your needs email me 
(email me will be a link to email gwen@gwencottingham.com)

0
Your Cart