Rainbow Salad

We’ve become a little bit famous amongst friends and family for our ‘Miller Girl Salads,’ so we thought it was finally time to share them with the world.

The main star of this salad (and there are a lot of stars) are the roasted beets. Beets are an amazing vegetable that can help lower blood pressure, reduce inflammation, and support brain and digestive health. I used to be intimidated by raw, whole beets because I didn’t know how to properly cook them, but it turns out, roasting them was so easy! See details below for how to prepare them yourself OR feel free to save some time and buy them pre-packaged.

Ingredients:

• 1 cup cubed roasted beets

• 1 can of chickpeas, rinsed and drained

• 1 tbsp olive oil

• pinch of salt, pepper, and garlic powder

• 1/2 cup sliced raw asparagus

• 1/4 cup roasted chopped walnuts

• 1tbsp parmesan cheese

• two handfuls of baby spring mix lettuce

• 1/2 cup sliced rainbow carrots

• 1/2 cup pomegranate seeds

• 1/4 cup salted sunflower seeds

• 1/2 avocado, mashed

• squeeze of lime

• Briana’s French Vinaigrette Dressing (to taste)

Directions:

Preheat oven to 375 degrees F. Scrub the beets with a veggie scrubber and pat them dry. Rub with olive oil and a pinch of salt, then wrap them in foil and place them on a baking sheet. On the same baking sheet, place the chickpeas and drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder. Once the oven is up to temp, cook the beets and chickpeas for about 30 mins.

While those are roasting, assemble the first part of the salad: the asparagus. Slice the raw asparagus at an angle. Place in a bowl and drizzle with olive oil, a squeeze of lemon, salt, pepper, and parmesan cheese. Add the walnuts and toss so everything is distributed evenly. In a medium bowl, add your lettuce, sliced carrots and asparagus salad.

Once the beets are done, take them out and let them cool (in the fridge or freezer to speed things up). Once cooled, cut into 1/4 in cubes and add to the salad. Add chickpeas, pomegranate seeds, sunflower seeds and dollop of mashed avocado. Add dressing to taste and finish with a squeeze of lime.

Enjoy!