Lemon Curry Salad with Turmeric Dressing
This is a hearty salad that will have you feeling full and delicious. Not only are there roasted gold beets (that kind of taste like butternut squash a bit, or it can be just me...) but also roasted chickpeas, which in themselves are a great snack. The Turmeric Dressing is really easy to make and is an added bonus due to its nutritional and potential healing abilities.
Turmeric is a popular little rhizome (or root) that is similar to ginger root but has a rich, vibrant, yellowish-orange color that stains, so be careful. It has been used throughout traditional African and Asian cultures for years due to its medicinal effects and only recently became extremely popular. It is considered to be anti-inflammatory and an antioxidant superfood because of the curcuminoids such as curcumin. Though cooking with turmeric is not as concentrated as turmeric or curcumin supplements, this powerful root and spice has the ability to:
improve cognitive brain function
help rheumatoid arthritis by easing joint pain
boost mood-regulating neurotransmitters like serotonin and dopamine to fight depression
combat diabetes and cancer
2 golden beets peeled and diced
1 teaspoon of lemon pepper
2 tablespoons of coconut oil
1 bpa-free can of chickpeas or you can use 1 pound of dry chickpeas but you would need to soak them prior
1 tablespoon curry powder
*When using turmeric, it is best to also use black pepper. Black pepper contains piperine which increases the body’s ability to absorb turmeric and its medicinal benefits.
**You can also add 1/4 of red cabbage thinly sliced and sprinkle in pumpkin seeds for more depth, flavor and nutrients.
1/2 teaspoon of lemon pepper
(Adjust the measurements to suit your desires. Some people prefer drier salads, some like it wet :)
Preheat your oven to 425 F.
In a bowl, stir together diced beets with lemon pepper, and coconut oil.
In another bowl, stir chickpeas with coconut oil, curry powder, garlic powder, and salt and pepper.
Spread the beets onto a baking sheet so that they aren't touching.
Set a timer for 30 minutes and put the beets in the oven to get pretty.
In 10 minutes, spread the chickpeas on another baking sheet then put them the oven. Let both the beets and chickpeas roast together for the remaining 20 minutes.
While waiting, chop up your cucumbers and sweet red peppers. Be sure to check-in on the beets and chickpeas, because every oven is different. You want the beets and chickpeas to get a slight tan around the edges.
Once both beets and chickpeas are finished, allow them to cool for about 5-10 minutes.
Mix the beets with the cucumber and peppers in a bowl. Add in your washed arugula, then the chickpeas.
Whisk together the turmeric, lemon juice, olive oil and lemon pepper. Then, pour over the salad and mix together.
Serve with love and lemon wedges!
