Orange beet salad with yogurt dressing
475 cals, 22p, 49c, 13f (per meal)
6 beet(s) (300g)
2 tsp (4g)
2 tsp (10mL)
1 tsp (0mL)
4 tbsp (70g)
2 tbsp (15g)
4 cup (120g)
1 can (448g)
1 clove(s) (57g)
1 fruit (2-7/8" dia) (140g)
1
reheat the oven to 425°F (220°C).
2
Peel and slice half of the orange(s), then juice the other half.
3
Add the orange juice and shallots to a small bowl and set aside.
4
On a baking sheet, combine the chickpeas, oil, just half of the cumin, and a pinch of salt, then toss to coat. Roast for 12-15 minutes until chickpeas are golden. Remove from the oven and set aside to cool.
5
Make the dressing by whisking together the orange juice and shallot mixture with the yogurt, remaining cumin, apple cider vinegar, and some salt and pepper. Thin with a small splash of water if needed until it reaches a dressing-like consistency.
6
In a serving bowl, combine the beets, greens, and dressing, then toss to coat. Top with chickpeas, pistachios, and orange slices. Serve.
7
Meal Prep Tip: If making in bulk, store the salad components separately to keep everything fresh. Assemble each portion shortly before eating so the greens don’t get soggy.