beet salad

Beet, Tomato & Chickpea Salad

By Catherine Droessler

Yield: 4 servings

  • 5-6 beets, use various colors if you can, chopped
  • 2 large tomatoes, chopped
  • 3 green onions, chopped
  • 1 small red onion, chopped
  • 1 cup cilantro, chopped
  • 1 hot pepper, chopped
  • 1 can (398ml/14oz) chickpeas. For raw vegan option you can use sprouted chickpeas.
  • 1-2 tablespoons toasted sesame oil
  • juice of 1/2 lemon
  • 3 extra big handfuls spinach
  • 2 heads romaine, chopped

1. Mix all ingredients, except spinach/romaine, in a salad bowl.

2. Toss and let sit for a while to marinade flavors.

3. Add spinach and romaine, toss, serve and enjoy!

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