This is another one of those, what’s in the fridge that would go together and be a healthy side, or be the main dish? Well, this is what I came up with and I can tell you I gave myself a pat on the back because this was delicious! My co-worker tried some and she said it was good too (since I’m a bit biased lol)

You can definitely swap out ingredients if you don’t have all of these, or there is something you’re not a fan of. It’s another super versatile dish! I wasn’t a fan of beets most of my life, so they are another one of those ingredients that one day, your adult taste buds decided it was time to like them! And I’m glad, because they are so healthy. As are the greens that come with them! Yup, I used the greens for this salad too. If you choose to do so, you can also chop up the stalks and use them too!

Please excuse my photos, as I made this before going to work and was a bit rushed. So rushed, I forgot to add the chickpeas til after I took the photos, so added one of it all finished, while eating it out of the Tupperware on my work van!

Alright, enough blabbering, let’s just jump in!

BEET SALAD

INGREDIENTS:

• 3 large beets, stalks cut off and washed
• greens from the beets – washed and de-stemmed
• 1/2-1 C chickpeas (I used canned)
• 3 or 4 radishes, sliced thin
• 3 green onions, diced
• 1/2 C walnuts
• 1/2 C raw pumpkin seeds
• 1/2 C vegan feta
• 1/2 Tbsp olive oil (divided into halves)
• 1/2 Tbsp sesame oil
• 1 tsp of both fresh ground pepper and Pink Himalayan salt (or whatever salt you have!)
• 1 Tbsp minced garlic
• handful of pea shoots (or any microgreen)
• 1-2 Tbsp balsamic vinegar

DIRECTIONS:

1. Preheat oven to 375°F. Line baking sheet with foil or use silicone mat.
2. After cleaning beets, cut in halves or quarters (depending how large they are) and place in a bowl. Add 1/4 Tbsp olive oil, some salt and pepper and mix well. Place on baking sheet and cook for approximately 60 minutes.
3. Go take a break for 30 minutes.
4. In a bowl, add chickpeas, the rest of the olive oil, salt and pepper. Mix well. Air fry on 375°F for 15-20 minutes (check on them at 15, different air fryers have different times). You want them crispy but not burnt. Set aside.
5. Chop up walnuts and the greens from the beets (already washed). In a wok or pan, heat sesame oil for a few minutes on medium heat.
6. Add garlic and saute for a few minutes. Add walnuts; mix in with garlic and let cook another few minutes. Toss in greens and mix up. Turn heat down to low-medium, add lid and let simmer for a few minutes.
7. When beets are done cooking, remove from oven and carefully wipe off the skins with a paper towel. You can wait a bit for them to cool, or if you have a silicone oven mitt, hold on to it! (I saw silicone because any fabric ones will be dyed red from the beets!). Cut into bite sized pieces.
8. In a large bowl, add beets, chickpeas, walnut & green mixture. Place in refrigerator for approximately 20 minutes as you want it cold before you add the vegan cheese.
9. Once chilled, add the green onions, radishes, pumpkin seeds and vegan feta. Crumble the feta in your fingers so it breaks into little pieces.
10. Toss with salad tongs until well mixed.
11. Drizzle balsamic on individual servings, or add it right to step 9.

If you try this out, tag me on social media and tell me how you like it!