Ingredients
- 11 oz Taylor Farms Organic Baby Kale
- 2 red beets
- 2 golden beets
- 2 grapefruits, segmented
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon ginger powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon pepper
- 1/2 cup tri-color quinoa, rinsed
- 1 cup veggie broth or water
- 1/4cup pepitas, roasted and salted
For the dressing:
- 1/3 cup olive oil
- 1 lemon, zested and juiced
- 2 tablespoons agave nectar (sub honey)
- 1 shallot, diced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Preheat the oven to 375.
- Wrap your beets in tin foil, and place them on a baking sheet. Bake for 50 minutes.
- Meanwhile, add your drained and rinsed chickpeas to a baking sheet along with segmented grapefruits. Drizzle with 2 tablespoons olive oil and season with ginger, cinnamon, smoked paprika, salt and pepper. Bake for 20 minutes.
- While your beets, chickpeas and grapefruits are roasting – rinse your quinoa and add it to a pot along with 1 cup broth or water (if using water, sprinkle with salt). Bring quinoa to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. After 10 minutes, take off heat, fluff with a fork, cover and let sit for 5 minutes.
- In a jar with a lid, add all dressing ingredients and shake vigorously.
- When beets are ready, peel them, slice them into thin moon shapes and add to a large bowl along with Taylor Farms Organic Baby Kale. Top with roasted grapefruit and chickpeas, quinoa, pepitas, and drizzle with dressing. Toss.
- EAT UP.
Recipe courtesy of Brewing Happiness.
