Meal Prep Sundays: Red Salad
There's more to salad than leafy greens, like this healthy, delicious recipe for Red Salad. With beets, red onions, and pomegranate seeds, this salad packs quite a nutritional punch, perfect for meal prep in your meal management bag all week long.
Makes 4 servings.
2 cans of beets or 28-30 oz roasted red beets, diced
2 cans of chickpeas or 28-30 oz soaked chickpeas
12-14 oz pomegranate seeds
1 medium/large red onion, diced
2-3 tbsp extra virgin olive oil
salt & pepper to taste
1. Dice beets and red onion. Add to a large mixing bowl.
2. Add remaining ingredients and mix together until combined.
3. Add salt and pepper to taste.
Macros Per Serving (Â¼ Batch):
Meal Prep Tip:
Don't be too concerned about the beets staining your meal prep containers. The olive oil will keep the beet juice from making your containers red. If any stains or odors linger, just make a paste of baking soda & warm water and leave in your container overnight.
Recipe courtesy of Ilya Gofman.