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  • 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

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.


  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!).
Dr. Taz Bhatia M.D.