I love to prep healthy chickpea buddha bowl lunches with this beetroot and carrot salad. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging healmedelicious and #healmedelicious.The addition of basmati rice and chickpeas turns this beet and carrot salad with feta into a light dinner meal or a side summer salad to complement BBQ food.īut really you can enjoy this beet and carrot salad recipe any time of the year! If you try this Roasted Beet and Citrus salad, I would love if you gave the recipe a star rating and short review. Sprinkle with additional sea salt, black pepper (AIP-reintro) and thinly sliced fresh basil if desired. Toss at the table just before serving to preserve the presentation. Begin by laying out one package of Earthbound Farm Organic Baby Spinach & Baby Arugula, followed by the roasted beets, avocado, grapefruit, kumquats, sliced red onion and finally, garnish with toasted coconut flakes and fresh sea salt. Plating your Roasted Beet and Citrus Saladįor a beautiful presentation of this salad, I like to use a large platter or shallow and wide serving bowl. You can either refrigerate until ready to use, or set aside for plating. Once cooled, slice the beets into 1-inch wedges and sprinkle with a few additional pinches of salt. Once cooked, the skins will easily slide off with your fingers. I like to bake in a 450F oven for 45 minutes to an hour until fork tender. My preferred way of roasting beets is to keep the skins on, scrub them and toss them in olive oil and sea salt. The roasted beets are the star of this salad, and I love prepping these in advance so that I can quickly throw together the salad before serving for ultimate ease.
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