Tuesday, March 13, 2012

Rainbow salad with carrot, red and golden beet

Today, I went into weekly salad preps: overnight I soak a bunch of chickpeas and black navy beans, and cooked them (separately) this morning, drained and now cool them in the fridge (likely will freeze many small ziplock bags of black beans). For lunch, I decided to get out the food processor with the grater inset. I peeled one carrot (the last one left), a small red and a large golden beet and grated them in lightening speed.


It looked rather picturesque, bright rainbow colors and all.


Lunch salad was quick: lettuce with home-grained balsamic vinaigrette, rainbow salad, chickpeas mixed with toasted sesame oil, salt and pepper, and a few black beans with pistachios.


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