Tomato and Roasted Beet Salad with Hummus

This salad has it all: packed with protein and nutrients. The brown rice tortillas by Food for Life are gluten-free and 100% natural. I keep multiple bags in my freezer and pull them out all week. This is one of my favorite ways to eat them, baked to a crisp in the oven and served with homemade hummus and a simple salad with roasted beets and toasted pine nuts.

3 handfuls of pre-washed organic salad greens (I like the herb mix straight from the box)
½ cup organic grape or cherry tomatoes, cut in half
1 organic roasted beet, cut into 1-inch chunks (see recipe below)
1/4 cup homemade hummus (see recipe below)
2 tablespoons toasted pine nuts (toast raw pine nuts on a flat sheet pan for 2-3 minutes in a 400 degree oven)
Brown rice tortilla crisps (see recipe below)
Extra virgin olive oil
Balsamic vinegar
Himalayan Sea Salt or Fleur de Sel (French Sea Salt) and fresh black pepper

Arrange all the ingredients in a salad bowl and drizzle with the olive oil and the balsamic vinegar. Add a couple of tortilla crisps, a sprinkle of sea salt and some fresh black pepper and you’re good to go. Delicious lunch!!!

Organic Roasted Beets

3 medium sized organic red beets

Preheat the oven to 350 degrees. Wash and cut off just the end parts of the beets, do not peel. Arrange in a row on a long piece of foil and fold up lengthwise and then fold up the ends to form a tightly sealed pouch. Roast in a 350 degree oven for 1 hour. Remove from oven, open the pouch and let cool slightly. Hold each beet under cold water and let the skins fall off easily under the running water. Cut into chunks and store in the refrigerator in an air-tight container.

Classic Hummus with Cumin

1 15 ounce can, no salt added, organic chickpeas (also called garbanzo beans) rinsed well and drained
5-6 tablespoons filtered water
½ cup tahini (ground sesame seed paste)
1 ½ tablespoons fresh lemon juice
2 garlic cloves, minced
1 tablespoon cumin
½ teaspoon kosher salt

Blend the chick peas in the bowl of a food processor fitted with the metal blade. Add the water gradually and process until smooth, add the remaining ingredients and continue processing. Taste and adjust the seasonings. Garnish with fresh chopped parsley and a drizzle of olive oil.

Gluten Free Tortilla Crisps

Preheat the oven to 400 degrees. Drizzle extra virgin olive oil onto 1 frozen Food for Life brown rice tortilla and sprinkle with Himalayan sea salt. Place directly on the oven rack and bake for 4-5 minutes or until golden and crisp. Let cool slightly and break into large triangles to dip into the hummus.

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