Post-workout Vegan Beets and Apples Salad
- 1 cup cooked chickpeas (garbanzo beans)
- 1-2 medium-size beets baked or cooked with skin on
- 1 apple
- 1/4 cup pumpkin seeds we use raw
- 1/4 cup dried berries of choice cranberry, raisins, red currants
- 1 tbsp hemp hearts/seeds
- 1 cup fresh spinach
Cranberry Sauce with Orange Juice
- 1 cup cranberries
- 1 tbsp cane or coconut sugar
- 1 orange juiced
Add cranberries and sugar to a small pan and bring them to a boil stirring occasionally. The cranberries may pop and burst - that is normal. Cook on medium-high heat for about 3-5 minutes. Let it cool. Add the sauce and orange juice to a blender and run the blender for 30-40 seconds.
Roast the beets in the stove (in aluminum foil) for about 30-40 min. at 420F (215C) or cook them in a pan. The timing really depends on the beets size and sometimes freshness.Let the beet cool, so it is easier to slice it. Slice an apple and add it to the beets. In a bowl, mix apples, beets, chickpeas. Garnish with pumpkin and hemp seeds, and spinach. Pour the cranberries sauce on top and serve. Enjoy!
Serving: 2g | Calories: 265kcal | Carbohydrates: 47g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 676mg | Fiber: 12g | Sugar: 29g | Vitamin A: 158IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 3mg