| 11 | 30 | 219 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 3 |
| 1 medium | Apple (cored, seeded and diced) |
| 2 beet(s) | Beets, raw (diced) |
| 1 cup grated | Carrots |
| 1/2 medium head | Cauliflower (chopped) |
| 1 cup | Chickpeas, canned, drained (drained, rinsed) |
| 3 leaf | Basil, fresh |
| 1 tbsp | Vegetable stock/broth, low sodium |
| 2 medium | Tomato (diced) |
| 1 dash | Salt |
| 1/2 medium | Yellow onion (diced) |
| 1 tsp | Flaxseeds |
Fill pot with water, enough to cover beets. Bring to a boil and cook until beets are soft. Remove from water, peel off skin and dice.
Prepare all ingredients, mix in a large serving bowl and enjoy with approved dressing!
| Fruit | 0.3 |
| Meat Alternative | 0.5 |
| Vegetables | 4.8 |
