INGREDIENTS
1
Beet per person/serving, medium-sized
2
Carrots per person/serving
1 19 ounce can
Chickpeas
1
Corn, fresh frozen or canned kernels
2 cloves
Garlic
3
big handfuls Kale per person/serving
2 tsp
Oregano, dried
1 tsp
Thyme, dried
6 tbsp
Balsamic vinegar
1 tbsp
Dijon mustard
1 1/2 tbsp
Maple syrup, pure
2 tbsp
Olive oi
1 tsp
Black pepper
2 tbsp
Olive oil or avocado oil, extra virgin
1 1/2 tsp
Sea salt
2 tbsp
Apple cider vinegar
1
Pepitas, raw