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Wednesday, April 29, 2009

Beet, Chickpea and Grapefruit Salad

Beets are deceiving. Honestly I have no idea why I didn't like beets before now. They are sweet, tasty and really so versatile that I find myself dropping them into all my salads.

This particular day was another classic day for me which the fridge and cupboards were quite bare. We had a Pork Loin in the freezer but not much else. The one lone piece of fruit I had was a grapefruit that was on the verge of being wasted; this became the base of the dressing. The rest just came together nicely with the tang from the grapefruit and sweetness from the beets; you'll find a real nice change from the typical lemon or lime base used in so many dressings.

Beets and grapefruit- again, not your typical combination, but if you only keep to what you already know you like.... well then you won't experience something new. I may have never given beets a second chance.

Try this odd sounding concoction, what the worse that could happen? You might find a new flavor combination and there again lies the basis of being fat and happy.

Beet, Chickpea and Grapefruit Salad

Always using fresh ingredients when you can as it will make a difference, but in the frozen tundra of the Midwest winters- I opted for canned and it's just fine.

1/2 can chickpeas
1/2 can corn
1/2 can of beets, diced
1/2 cup of diced Havarti cheese
1/2 cup of diced roasted tomatoes

Place all the above in a bowl, don't mix yet. (In general you should try not to overmix salads, you'll see the ingredients get muddy making a less appealing presentation.)

In a small bowl whisk together:

Juice from 1 large grapefruit
3 Tbls white balsamic vinegar
1/4 - 1/2 cup Olive oil (more or less for your liking)
salt & pepper to taste

Pour the dressing over the salad mix, and toss gently. Let the salad sit for the flavors to meld, serve at room temperature.

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