Summer can be a hard time to know how to nourish ourselves because we are so hot!
When we are hot, our digestion and appetites are low. We have difficulty making decisions. We get dehydrated. Then we make last minute, rush choices that don’t always support us. This Roasted Beet & Chickpea Salad is a simple, easy to make summer recipe to help you slow down that process and eat with more mindfulness:
2-3 loose beets, golden or red
1 cup chickpeas
1 bunch spinach, arugula, baby kale or lettuce
1 bunch parsley, finely chopped
Dried basil and rosemary
1 lemon, juiced and zested
Salt & Pepper
Preheat oven to 350F. Peel beets and dice into cube-shaped pieces. Soak chickpeas overnight if you are using dried chickpeas. If you have canned chickpeas, remove the liquid. Mix beets and chickpeas in a oven-safe container with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 1/2 teaspoon each of dried basil and rosemary. Roast at 350 F for 30-45 minutes, till the beets are tender. Let them cool.
In a larger salad bowl, mix together your green of choice, 2 tablespoons olive oil, lemon juice and zest, diced parsley, beets and chickpeas.