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Summer Beet Salad with Cholaca Balsamic Glaze
Servings
Ingredients
Salad
  • Chopped kale
  • Mixed baby greens
  • Sliced boiled & peeled red and yellow beets
  • Cholaca glazed walnuts see directions below
  • Roasted chickpea nuts see directions below
  • Sliced almonds
  • Jumbo yellow raisins
  • hemp seeds
Cholaca Balsamic
  • 1/4 cup balsamic vinegar
  • 2 oz Cholaca
  • 1 tsp agave
  • 1/2 lemon (juice)
  • 1/2 tsp apple cider vinegar
  • 1 tsp EVOO
Servings
Ingredients
Salad
  • Chopped kale
  • Mixed baby greens
  • Sliced boiled & peeled red and yellow beets
  • Cholaca glazed walnuts see directions below
  • Roasted chickpea nuts see directions below
  • Sliced almonds
  • Jumbo yellow raisins
  • hemp seeds
Cholaca Balsamic
  • 1/4 cup balsamic vinegar
  • 2 oz Cholaca
  • 1 tsp agave
  • 1/2 lemon (juice)
  • 1/2 tsp apple cider vinegar
  • 1 tsp EVOO
Instructions
Salad
  1. Combine greens and top first with sliced beets, raisins, nuts and chickpeas. Finish with a sprinkle of hemp seeds and drizzle of Cholaca balsamic glaze, to taste.
Dressing
  1. Combine in mason jar and shake until mixed evenly
Cholaca glazed walnuts
  1. In a small pan heat 1/2 tsp coconut oil and 1/2 tsp honey over medium
  2. Add a handful of halved or chipped walnuts and stir occasionally until golden brown and crisped
Roasted chickpea nuts
  1. Heat oven to 415 f
  2. Drain and rinse chickpeas well
  3. Pour into small pan and season with garlic salt, pepper, nutritional yeast and small shake of cayanne
  4. Bake for 35 minutes or until crunchy
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