There are no words for how easy this recipe is, but also so delicious. The feedback I got from those who are in this Healthy Living Program instalment was so great that I decided to share it with you. If you want more recipes that are just as delicious, join the posse. It makes the perfect side dish for most meals, or a nice fresh and healthy lunch dish to bring along to work. It will keep you full, healthy and energized for the day. For an added touch, crumble a couple pieces of goat cheese into the salad while it is still warm. It can be served warm or cold.
5 medium beets, roughly chopped
3 green onions, chopped
1 398 ml no-sodium added chickpeas, drained and rinsed
¼ cup extra-virgin olive oil + plus extra for roasting beets
1 tablespoon apple cider vinegar
Juice and zest of 1 lemon
Pinch of sea salt
Black pepper, to taste
Handful of fresh cilantro, chopped
Preheat oven to 375 degrees F.
Place chopped beets into a bowl and toss with a couple tablespoons of olive oil (enough to coat) and season with sea salt and black pepper. Spread out onto a large baking sheet and bake in the oven for 30 minutes, or until they are tender.
Remove from the oven and toss together in large bowl with all of the remaining ingredients.