Happy Friday! Most of this week has been so cloudy and rainy here in the “sunshine state”, so I wanted to share a sunny golden beet salad with you guys today.
I know this Golden Beet Salad looks a little crazy, but it was actually surprisingly easy to whip up for lunch. The biggest help is to have chicken that is already cooked from a little meal prep. I’m not generally 0ne to go crazy with meal prep, but whenever I am cooking a protein, like chicken, I tend to cook a little extra that I can add to salads or wraps for quick lunches. Vegetarian? That’s totally cool, too! Try adding some roasted chickpeas, creamy cannellini beans, or warm lentils to this instead of the chicken!
When I posted this teaser pic on Instagram a couple weeks ago, I had a few comments about this dressing. I’m happy to say it’s super simple! It’s just blueberries, coconut oil, and lime juice! The coconut oil is what makes it super thick and creamy and just crazy good. You’d never believe it’s just three ingredients if I hadn’t told ya. 😉
The beets come together really easily (can be cooked while you’re preparing the rest of the ingredients), or can be prepped ahead, too. And as far as the beautiful bright pinky purple sprouts? Those would be beet sprouts! I’ve only been able to find them once at a local market, but they were mild, packed with nutrients, and obviously super fun and pretty. 😉 If you can’t find beet sprouts you can substitute any other kind of sprout or microgreen, or leave off entirely (especially if you’re pregnant – sprouts can carry a higher risk of salmonella, so they’re generally not advised in pregnancy!)
Do you have any favorite bright and colorful salads? I love colorful food, so please share it with me on Instagram! Tag your photos with @nutritiontofit and #nutritiontofit! Can’t wait to see what colorful creations you come up with!