Skin Food Salad with Creamy Green Goddess Dressing

My ultimate skin food salad starring gorgeous golden beets which are an excellent source of antioxidants to support skin health from the inside out. This vegetarian salad is packed with protein from the quinoa, spiced chickpeas and crunchy pumpkin seeds, then dressed up with the creamiest green goddess dressing that’s full of healthy fats to help reduce inflammation and redness – this salad will make you glow!

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 5 Mins

Cook Time 45 Mins

Method

1
Preheat the oven to 200c celsius and line a baking tray. Remove stems from each beetroot and wrap individually in aluminium foil to create a tight seal. Place the beetroots on the top oven rack to slow roast until soft (approximately 45-50 minutes). Peel away the outer skin and finely slice, transferring to a large bowl. Toss with the red wine vinegar, one tablespoon of olive oil and season with salt and pepper. Set aside.
2
Place the drained chickpeas, paprika, turmeric, cumin, the remaining olive oil, salt and pepper in a large mixing bowl. Toss to coat, then transfer onto the lined tray and into the oven to roast until golden and crispy (approximately 15 minutes).
3
Make the creamy green goddess dressing - place all ingredients into a food processor and blend until smooth and creamy.
4
Assemble the salad - to a large bowl, add the red onion, cucumber, baby spinach, pumpkin seeds, dried currants, cooked quinoa and crispy chickpeas. Toss well and top with the slices of golden beetroot. Finish with generous dollops of the creamy green goddess dressing. *If meal prepping, leave dressing on the side until eating.