Ingredients:

Salad

• 3 large beets, peeled and chopped into cubes
• 5 ounces seasonal salad greens (this is about one small clamshell package)
• 1/3 cup crumbled goat cheese or feta (option to substitute non-dairy cheese or omit)
• Pumpkin or sunflower seeds
• 1, 15 oz can chickpeas

Vinaigrette

Combine ¼ each:

• orange juice
• balsamic vinegar
• extra virgin olive oil
• ¼ tsp salt
• 2 tsp sugar or monk fruit sweetener if desired

Whisk until combined.

Directions:

1. Add beets to vegetable steamer basket inside a pot.
2. Add sufficient water to the bottom and bring to a boil.
3. Cook beets, covered, until tender–about 12-15 minutes. When finished, cool in the refrigerator.
4. Rinse the salad greens if not pre-washed, and add to a large bowl.
5. Add cooled beets, crumbled cheese, and chickpeas.
6. Make the dressing by combining the orange juice, balsamic vinegar, olive oil, sugar (optional) and salt in a small bowl and whisk.
7. Drizzle over the salad just before serving.
8. Top with pumpkin or sunflower seeds for added crunch (and protein!).