Summer Beet Salad with Cholaca Balsamic Glaze
  • Chopped kale
  • Mixed baby greens
  • Sliced boiled & peeled red and yellow beets
  • Cholaca glazed walnutssee directions below
  • Roasted chickpea nutssee directions below
  • Sliced almonds
  • Jumbo yellow raisins
  • hemp seeds
Cholaca Balsamic
  • 1/4cup balsamic vinegar
  • 2oz Cholaca
  • 1tsp agave
  • 1/2 lemon (juice)
  • 1/2tsp apple cider vinegar
  • 1tsp EVOO
  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.
  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