2 portions, 5 minutes
for dressing you will need:
1 tbsp pumpkin seed oil
2 tbsp red wine balsamic vinegar
2 tbsp agave syrup or maple syrup
1 tsp mustard
1-2 pinches of salt
some freshly ground pepper
1/2 onion peeled into fine cubes
for salad you will need:
2 cup cooked beets cut into slices
1 pear cut into wedges
1 tbsp roasted pumpkin seeds
2 tbsp roasted walnuts, seeds
½ cup feta (use tofu for vegan option)
1 cup of micorgreens (we used red cabbage)
preparation:
step one: mix dressing ingredients together and pour over beets.
step two: top with feta, (or tofu for a vegan alternative,) walnuts, and pear.
step three: garnish with red cabbage microgreens
