Wednesday, June 10, 2015

Artist Palette Salad

This beet, chickpea and vegetable salad was so enticing-I ate it for breakfast!  The recipe was inspired by Donna Hay.  Here's how I put it together:

Beet, Chickpea & Vegetable Salad

(Serves 2)

Grind seeds with sugar in spice mill.  Mix oil and seasoning.  Coat vegetables.  bake at 400 F. for 10 minutes.
3 medium beets, trimmed and halved (I cook the beets previously on the stove-top) 
1 carrot, peeled and cut lengthwise in thin strips
1 long radish, trimmed and cut lengthwise in thin strips
1/3 cup garbanzo beans (I use the frozen variety, cooked without salt)
1/2 teaspoon ground fennel seed
1/2 teaspoon brown sugar
Fresh ground pepper
1 teaspoon olive oil

Mix dressing ingredients.  Pour over roasted vegetables.
Lemon juice from 1/2 fresh lemon
1 teaspoon olive oil
2 teaspoons balsamic vinegar

Arrange salad ingredients on platter.  Garnish with broccoli, Gorgonzola and curly lettuce.
6 thin broccoli spears, steamed for 1 minute
1 tablespoon Gorgonzola cheese, crumbled

The beets, radish, broccoli and lettuce were all purchased from local farmers!


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