Toss 3 cups spinach, 1 cup diced Roasted Beets (recipe below, save leftovers), ½ cup
chickpeas, ¼ cup walnuts, 2 tbsp EVOO, 1 tbsp vinegar and pinch
each salt and pepper.
Roasted Beets: Preheat oven to
375°F. Place 5 large scrubbed beets in a baking dish; cover with foil and bake 45 to 60 minutes. Let cool, then peel, dice and refrigerate.
Note: If following our 20-Ingredient, 7-Day Meal Plan, make salad fresh each
time it’s called for in the plan; however, the beets make enough to last all week.