Roasted Red Pepper & Beet Salad

Roasted Red Pepper & Beet Salad
  1. 2 red bell peppers
  2. 3 large red beets
  3. 1 yellow onion diced
  4. A few sprigs of fresh or dried dill
  5. 4 large carrots
  6. 1 medium cucumber
  7. 1/2 cup raw walnuts
  8. 5-6 cups of greens of choice ( I like spring mix)
  9. A large handful of pea shoots
  10. 1/2 cup apple cider vinegar
  11. 1/4 cup flax or olive oil
  12. 3 tablespoons hempseeds
  13. 2 medium chicken breasts
  14. 2 tablespoons Coconut oil
  15. Dash of Himalayan Sea Salt
  16. Dash of Pepper
  17. Dash of garlic powder
  18. Dash of Cayenne powder
  19. Pinch of Rosemary
  20. Dash of Oregano
  1. Pre-heat oven to 350 degrees Fahrenheit
  2. Place chicken in an oven-friendly dish and add desired spices. (I like rosemary, oregano, garlic powder, sea salt and basil)
  3. Bake chicken in the oven for about 35-50 minutes or until the inside is white.
  4. In the mean time wash the peppers, onions and beets and chop into small pieces. Place on an oven friendly baking sheet and add coconut oil, oregano, sea salt, pepper, garlic powder, rosemary and cayenne pepper. Mix with hands and bake for 30-40 minutes or until beets are soft.
  5. In the meantime in a large bowl add greens of choice, chopped carrot, cucumber, walnuts, hemp seeds and dill.
  6. Mix apple cider vinegar, flax oil, sea salt, pepper, garlic and oregano in a jar for the salad.
  7. Once veggies are cooked add them to the salad and also slice the chicken breast and add to the top with the dressing and mix well and enjoy!
  1. If you are a vegan or vegetarian feel free to keep out the chicken breast! This salad is so comforting for winter and full of amazing nutrition and beautiful color. Enjoy!
Amber Approved

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