2 cups of beets (rainbow preferred), about 4
1/2 cup pomegranate seeds
Handful of micro-greens
2 tbsp feta
2 tsp lemon (approximately)
2 tbsp olive oil + 1 tbsp for serving
Salt & pepper
1-2 cloves of minced garlic (optional)
Preheat oven to 400 degrees. Line a baking sheet with foil. Cut the tops off the beets. Peel and cut them into wedges. Place beets on the baking sheet. Drizzle olive oil on top, add a pinch of salt, and garlic, if using. Roast for 20-25 mins.
While beets are cooling, cut up oranges into wedges.
When beets are done cooking, you can let them cool or make the salad with the beets still warm.
Mix together beets, oranges, and pomegranate. Add feta and then add micro-greens. Squeeze lemon all over. Drizzle remaining tablespoon of olive oil. Add a pinch of salt and desired amount of pepper.
This is a light, easy and nutritious lunch made with seasonal fruits & veggies. You could prepare the beets the night before or even pack the whole salad the night before to take to work. If you do, remember to bring the lemon and olive oil separately so the micro-greens don't get wilted and soggy. This recipe serves two but it can easily be halved or you can make the full recipe and save the other half for the next day refrigerated in a sealed container.
Try it out and let me know what you think! Show me on Instagram by tagging @chloejaide, and I will repost it!