Ingredients
Scale
- 3 cups beets, large dice
- 1 cup chickpeas
- 1–2 shallot, sliced thin
- 1–3 cups of green lettuce, chopped
Dressing:
- ½ cup orange juice, freshly squeezed
- ¼ cup lemon juice
- 1–2 garlic cloves
- 4 walnut halves
- 1 tsp salt
- 1–2 tsp organic cane sugar
- Garnish: chopped walnut pieces
Instructions
A few hours before making the salad, boil the beets until tender and set aside to cool .
Soak the walnuts.
When you are ready to make salad:
- Peel and dice the beets into large cube sized pieces and set aside
- Combine the beets, shallots and chickpeas into a large prep bowl
- Place all dressing ingredients into blender and blend into smooth
There are two ways to present this salad:
Option 1: Dress the beets, shallots, and chickpeas and allow to marinate in the dressing for up to 24 hours. This makes the dressing pink and also creates a lovely taste. When you are ready to serve, mix in 1-3 cups of chopped lettuce. Garnish with crushed walnuts
Option 2: Keep all the ingredients separate (as shown in the photo) and serve the dressing on the side. If you want pink dressing, add a few pieces of cooked beet to the dressing before you blend it. Garnish with crushed walnuts.
Notes
Tools:
- Large salad bowl
- 2 small prep bowls
- Blender
- Garlic press
- Citrus reamer