
07/28/2025
Summer calls for delicious salads and fruit for dessert.
Here is a little inspiration for you:
A bag of mesclun greens
1 yellow beet
1 purple beet
1 can of chickpea
1 english cucumber cut in small pieces
1 small container of cherry tomatoes
Boil the beets first aoroximately 30-60 minutes and remove skin when it is cool and chop into small cubes.
If you prefer you can roast your beets and it might take 45-60 minutes.
Dressing: Aged Balsamic Vinegar from , extra-virgin olive oil, I used only 1 tablespoons, salt pepper and fresh mint leaves.
Here are some facts to learn:
Beets are packed with essential vitamins and minerals, including potassium, magnesium, manganese, iron, and B vitamins.
Beets contain antioxidants like betalains, which can help reduce inflammation and protect cells from damage.
Beets are also low in calories, cholesterol and, sodium.
Chickpeas:
Cooked chickpeas contain approximately 14.5 grams of protein per cup. Therefore, two cups would offer roughly 29 grams of protein. Additionally, chickpeas are a good source of fiber and various vitamins and minerals.
🥒Cucumbers are a great way to stay hydrated because they’re 95% water and contain electrolytes.
🍅Cherry tomatoes are packed with vitamins A, C, and K, as well as minerals like potassium and manganese.