| 13 | 45 | 685 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 2 |
| 1 beet(s) | Beets, raw (large, diced) |
| 1/2 avocado(s) | Avocado (diced) |
| 1/2 can (15oz) | Chickpeas, canned, drained (rinsed) |
| 1/4 cup | Pumpkin seeds (pepitas) |
| 2 tbsp | Extra virgin olive oil |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 1 medium shallot(s) | Shallots (dressing - sliced) |
| 2 tbsp | White wine vinegar (dressing) |
| 2 tbsp | Red wine vinegar (dressing) |
| 1/4 cup | Extra virgin olive oil (dressing) |
| 1 pinch | Sea Salt (dressing - to taste) |
| 1 dash | Black pepper (dressing - to taste) |
Pre-heat oven to 425oF. Place beet on a cookie sheet, season with salt and pepper, drizzle with olive oil and roast for about 30 minutes, or until tender.
To make dressing, mix all ingredients, except the olive oil, in a bowl. Slowly drizzle in oil while whisking to incorporate.
Place beet, chickpeas and avocado in a large serving bowl. Top with pumpkin seeds and drizzle with the dressing. Toss and serve.
The remaining dressing can be used on the Roasted Sweet Potato and Lentil Salad.
| Meat Alternative | 0.9 |
| Vegetables | 2.5 |
