Beet & Brussel Sprout Salad

Hearty Salad Doc

Instructions:

1. cube beets into 1cm pieces, add it to a baking tray with your chickpeas and season generously with olive oil, paprika and garlic powder
2. bake at 400 for 30 min
   
3. finely chop the kale and brussel sprouts and add them to big salad bowl
   
4. for dressing: finely mince the garlic and add to a container with sea salt, mustard, red pepper flakes, honey, lemon juice, vinegar, and olive oil
   
5. shake vigorously (should be creamy)
   
6. add the pomegranates, sunflower seeds, goat cheese, dressing, chickpeas, and beets
7. Toss and enjoy!
   

Salad Ingredients

• 1 beet
  
• 1 can chickpeas
  
• 2 Tbsp olive oil
  
• 1 Tsp paprika
  
• 1 Tsp garlic powder
  
• 1 head kale
  
• ½ lb brussel sprouts

Dressing:

• 2 cloves garlic
  
• ​1 Tbsp honey
  
• juice of 1 lemon
  
• 1 Tbsp Dijon mustard
  
• pinch sea salt
  
• pinch red pepper flakes
  
• 2 Tbsp white wine or rice vinegar
  
• 2 Tbsp olive oil d

• ​¼ cup pumpkin or sunflower seeds
  
• 1 pomegranate
  
• 1 (4oz) container goat cheese​