INGREDIENTS
7
Beets, small
2
Carrots, large
1 cup
Chickpeas, cooked
1
large handful Cilantro
3 cloves
Garlic
1
Onion, large
2
Parsnips, large
3 handfuls
Salad greens, mixed
3 tbsp
Dijon mustard
2 tbsp
Honey
2 tbsp
White balsamic vinegar
2 cups
Quinoa, cooked
3 pinches
Salt
1
Sea salt
1
Olive oil
4 tbsp
Olive oil, extra virgin
1 cup
Walnuts