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Superfood Citrus Salad with Crispy Chickpeas, Blood Oranges, and Beets
Ingredients
1/2 recipe of Sweet and Smoky Dijon Chickpeas
1/4 cup olive oil or canola oil
1 tbsp apple cider vinegar
2 tbsp blood orange juice (or any kind of orange)
2 tsp blood orange zest (or any kind of orange zest)
2 tsp maple syrup or honey
2 tsp Smak Dab Curry Dijon Mustard
Sea salt and pepper
2 bunches of washed greens (kale, spinach, spring mix)
3 beets, whole, unpeeled
1/4 cup thinly sliced red onion
1/3 cup, pistachios, toasted and chopped
3 tbsp hemp hearts
3 blood oranges, (or any kind of orange)
Microgreens or sprouts for serving, optional
Directions
To roast the beets, preheat the oven to 425°. Tear off a piece of tin foil, and place on a baking sheet. Place the whole beets in the center of the foil and fold up the sides so it forms a package. Place in the oven for about 1-1.5 hours (depending of the size of the beets) or until the beets are fork tender. Once they are cooked, remove from the oven and allow to cool completely. Once the beets are cooled, using a paper towel, rub the outside of the beets and the tough outer skin will slid right off. Trim any dark or damaged spots with a small knife and cut the beets into bite sized wedges. Set aside.
On a cutting board, using a sharp knife, carefully slice off the top and bottom of the orange. Place your orange down so the cut marks are on the bottom and top. Using even downward strokes, slice the skin away and discard. Remove any remaining white pith. Cut between the membranes to segment the orange into wedges. Set the segments aside. With the remaining “shell” of the orange, squeeze out the juices into a bowl. (You should have close to the 2 tbsp of juice)
To make the dressing, in a bowl add vinegar, orange juice and zest, honey, mustard, and a pinch of salt and pepper. Slowly drizzle in the canola oil, so the dressing emulsifies and looks creamy. Taste for seasoning and set aside.
For assembly, place the greens in a large bowl, and top with beets, orange segments, thinly sliced red onion, and chickpeas. Drizzle with dressing and lightly toss until the greens are evenly coated. Finish the salad with chopped pistachios, hemp hearts, and sprouts (if using). Serve immediately!
