Spring is in the air and for me the warm weather brings about thoughts of playing outside, fresh fruits and vegetables, and light-tasty options to keep me well-fueled and healthy! This salad is simple, tasteful and full of great ingredients! Enjoy the combination of flavors, while benefiting from nutrient rich pineapples and beets! Beets are rich in the heart healthy phytochemical betaine, as well as folates, Vit C, Vit A and potassium! Pineapples boast the digestive enzyme bromelain and is rich in Vit C. Food tastes better when it looks good – this salad offers beautiful, rich colors!
BEET SALAD
Ingredients
· 8 Ounces Roasted Fresh Beets or Other Cooked Beets, peeled and cooled if roasted
· 1-1/2 Cups Cooked or 1 (15-ounce) Can Chickpeas, drained
· 1-1/2 Cups Diced Fresh or Canned Pineapple, juice reserved
· 1 Tablespoon Grape-seed Oil
· 1 Teaspoon Lemon Juice, or more to taste
· 1/4 Teaspoon Sugar, or sweetener of choice
· Salt and Black Pepper, to taste
Instructions
1. Cut the cooked beets into 1/4-inch dice and transfer to a medium
bowl.
2. Add the chickpeas and pineapple chunks.
3. Drizzle on about 1/3 cup of the reserved pineapple juice, the oil,
lemon juice, and sugar.
4. Season with salt and pepper to taste, and mix well.
5. Cover and refrigerate until ready to serve.
Preparation time: 10 minute(s)
This is: Dairy free, Gluten free, Egg free, Nut free, Peanut free, Soy free, Wheat free, Low fat
Number of servings (yield): 4
from: godairyfree. com
Want to balance this meal? Try pairing with shrimp or portobello skewers and serve on leafy greens.
Be Well ~Meg @REJOOV
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