Roasted Beet & Mango Salad

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For lunch, I usually want a massive salad that will fill me up without weighing me down. This nutrient-packed salad was exactly what I needed today.

Oh, and that latte — most importantly.

There are a lot of flavors going on here but don’t be scared. It’s delicious. And look how pretty!

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The bite from the arugula and the earthy aroma from the fresh rosemary complement the sweet and tangy mango, beets and sun-dried tomatoes.

And I don’t think I need to explain the chickpeas.

Or the avocado.

Tossed with my light hummus dressing, this salad gives you exactly what you need to make it through your yet-again marvelous Monday.
That was obviously sarcastic.

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That’s probably the only sentence ever that has “marvelous” and “Monday” within a few words of each other.

Knowing I had this waiting for me at home made the morning move along a little faster for sure. And then I knew I could blog about it afterwards while I was at work, which has made the last hour totally manageable.

Happy Monday.

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Roasted Beet & Mango Salad

  • 1 beet, peeled and sliced
  • 1 mango, peeled and sliced
  • 1 bunch arugula
  • 1/4 avocado sliced
  • 1/4-1/3 can chickpeas, drained and rinsed
  • 1 handful sun-dried tomatoes
  • 1-2 tbsp hummus dressing 
  • 1 tbsp chopped rosemary

Roast beets and chickpeas in toaster oven if you can, at 400°, and lightly spray with olive oil and season to taste. Depending on how thick you slice your beets, cooking times may vary. Chickpeas are done when golden brown. I like to just barely get them there for this salad, I’m not looking for a super crunchy chickpea here.

Toss with remaining ingredients in a large salad bowl, drizzle dressing and serve.

3 thoughts on “Roasted Beet & Mango Salad

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