(Heart) Beets Pomegranate Cacao Salad
Eating for heart health has never been tastier or more fun! This Autumn salad with a superfood twist features fresh Fall ingredients like beets and pomegranates kicked up a notch with superfoods like raw cacao nibs and Camu Camu powder! It’s refreshingly delicious and super easy to prep!
Serves 6 peeps
4 medium beets, cooked
1 cup fresh pomegranate seeds
3 TBS fresh lemon juice
1 TBS crushed red chili pepper flakes
½ cup fresh cilantro leaves, minced
¼ cup extra virgin olive oil
¼ cup raw hemp seeds
¼ cup raw pumpkin seeds
¼ tsp Camu Camu powder
Ground stevia leaf powder (to taste)
Small handful raw cacao nibs
Pinch of Himalayan Crystal Salt or sea salt (to taste)
Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into a small dice. Place in a medium mixing bowl. Add the stevia, lemon juice, pepper flakes, Camu, cacao nibs and sea salt to taste, and combine. Set aside for about 15 minutes to let the flavors combine. Toss beets with cilantro, hemp, pumpkin & pomegranate seeds, drizzle with olive oil and serve immediately. Keeps for up to 4 days in a covered container in the refrigerator.